Droc
Junior Member
- Joined
- Dec 31, 2013
- Messages
- 104
- Reaction score
- 13
I just started my first buckets from harford winery. I picked them up Saturday and left them sit in my kitchen all day Sunday as I was out celebrating Mother's Day with my mom, I woke up this morning and the buckets had started fermenting all by themselves. I asked the people I got them from and they told me they were not pre-inoculated, which leads me to believe that they started on wild yeast.
I had already added my carmenare grapes to my Syrah buckets, but I didn't add my Malbec grapes to the bucket yet. So I sterilized my equipment, added the rest if the grapes to the Malbec, some peptic enzyme, oak chips and Pasteur red yeast hoping that they over power the wild yeast that had already started.
Does anyone have any ideas of anything else I can do to ensure the wild yeast are overpowered or should I be okay with what I've done?
Sent from my iPhone using Wine Making
I had already added my carmenare grapes to my Syrah buckets, but I didn't add my Malbec grapes to the bucket yet. So I sterilized my equipment, added the rest if the grapes to the Malbec, some peptic enzyme, oak chips and Pasteur red yeast hoping that they over power the wild yeast that had already started.
Does anyone have any ideas of anything else I can do to ensure the wild yeast are overpowered or should I be okay with what I've done?
Sent from my iPhone using Wine Making