I just came across a thread that mentioned yeast hulls (I have) and goferm protect (don't have). I am about to start hydrating the yeast and thought I knew what to do and now I'm so confused. The wine is in the basement and is ready for yeast and I'm second guessing myself.
I have white grapes. The plan was to add yeast nutrient to the must and then add the yeast starter. I don't even know if what I'm doing would be considered a yeast starter (hot water with yeast - wait 15 minutes and add some wine juice - wait 15 minutes and pitch)
What about yeast hulls - when do I add that?
Should I keep my must in the refrigerator until I decide what to do?
I have white grapes. The plan was to add yeast nutrient to the must and then add the yeast starter. I don't even know if what I'm doing would be considered a yeast starter (hot water with yeast - wait 15 minutes and add some wine juice - wait 15 minutes and pitch)
What about yeast hulls - when do I add that?
Should I keep my must in the refrigerator until I decide what to do?