ferment temperture

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gordonm

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I have St. Pipen and Lacross grapes. I'm using dry K1 yeast and will rehydrate it by placing it in warm tap water (around 105 degrees) adding a little yeast nutrient a dumping into my must after 15 min. I want the room temp to be around 65-70 degrees for white wine. This is my first time,,does that seem right? thanks for any suggestions if I'm doing it wrong, gordon
 
Don't add yeast nutrient to the hydration water unless it is specifically made for the purpose.
 

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