spinelli01
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- Joined
- Oct 19, 2010
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I had the fortune of picking the left overs on the vine after this vineyard filled it's contracts. I have 20 gallons of syrah grape must and decided to experiment. I have 10 gallons fermenting on VR21 yeast, 5 gallons on VRB yeast and 5 gallons fermenting naked on wild yeast. Of course, the 5 gallons on wild yeast is fermenting a bit slower, but it is bubbling away on day 2. Anyone making wine using the natural wild yeast??? Any advice?