I got a 23 liter bucket of cab/merlot juice yesterday, it was refrigerated before it made the trip home and was around 65 degrees when I got it. The lid was bulging and when I removed the grommet, gas came out. Tonight it was up to 74 degrees and when I opened it to pitch it was very frothy and had signs of fermentation. I assume this is because of wild yeasts that were on the grapes when crushed and packaged.
I stirred it gently, per the instructions, and the frothy cap began to disappear. I assume this is common but am worried that the wild yeast may have imparted some funky flavors or may compete with the Llavin yeast I pitched. Do I have any problems here?
Thanks!
I stirred it gently, per the instructions, and the frothy cap began to disappear. I assume this is common but am worried that the wild yeast may have imparted some funky flavors or may compete with the Llavin yeast I pitched. Do I have any problems here?
Thanks!