WineYooper
Senior Member
- Joined
- Aug 28, 2009
- Messages
- 301
- Reaction score
- 30
I have ordered 6 gal of Cab juice and it will be in this Wednesday. The yeast has already been pitched I've been told and I have 24 hours to pick up. The message was they were frozen and would be available starting at noon. Here is the hitch, I expected this last Saturday and have a trip set up for this Thursday and am concerned what is best to do. I was planning to transfer to my primary and just warm up and let ferment commence with the stirring once or twice a day as it progressed. My concern now is with it sitting for four days am I best to just keep it in my basement 60 F and let it slowly ferment till I get back home since I will not be there to stir. The other item I have been doing reading on is MLF. Per the book most wineries do this first before pitching the yeast. I'm a little confused on this issue and very nervous about this due to the notes about MLF in the bottle. From my country fruit winemaking I have lots of experience with the ferment process but do not want a pricey error. Some guidance here would make me feel a whole lot better and worst case I will reschedule the trip till after ferment is done.