I am a Newby and I am trying mosti modiale fresh grape (LODI fesco Cab) must for the first time, and based on Mosti Mondiale information the must is already pre-innoculated with yeast. The question i have is whether anyone has added additional yeast such as Red Star Premier Rouge or Lalvin EC 1118 to fresh must to improve the fermentation process?
I was also considering adding Oak chips at the primary fermentation stage. Any thoughts or suggestions.
Thanks
I was also considering adding Oak chips at the primary fermentation stage. Any thoughts or suggestions.
Thanks