This is a 2 part Question:
#1, I just received some de-stemmed/crushed Cab Sauv & Cab Franc last night, and the temp was still pretty cool (54F) this morning. I will re-take the temperature but am not sure how long is too long to wait to pitch the yeast, and if I should help accelerate the warming of the must up to around 70F? The temp in the basement is pretty constant around 70-72F, so I would hope by tonight it would be close.
#2, I will not be able to go pick up any tannins (VR Supra) until Sunday, by which time, I would think fermentation would be at least half way, even if I started tomorrow. Would this be too late to add it Sunday, or should I just find an alternative on my way home to add right at the beginning? The winemaking shop close by sells Generic "grape" and "wine" tannins.
#1, I just received some de-stemmed/crushed Cab Sauv & Cab Franc last night, and the temp was still pretty cool (54F) this morning. I will re-take the temperature but am not sure how long is too long to wait to pitch the yeast, and if I should help accelerate the warming of the must up to around 70F? The temp in the basement is pretty constant around 70-72F, so I would hope by tonight it would be close.
#2, I will not be able to go pick up any tannins (VR Supra) until Sunday, by which time, I would think fermentation would be at least half way, even if I started tomorrow. Would this be too late to add it Sunday, or should I just find an alternative on my way home to add right at the beginning? The winemaking shop close by sells Generic "grape" and "wine" tannins.