Ok I’ve got a technical question for the chemistry/biology guys.
I bought a juice pail of Syrah for the hell of it. Freezing it for a week and racking off excess water/slush and all the fun stuff. It’s only a 6 gal pail. When I inoculate I’m just gonna toss in active skins fresh from pressing containing active yeast and malo.
But will adding 288lbs worth of Malbec skins to only 6gal of juice starve the yeast and stress the ferment? Even with standard nutrient dosages I fear that’s way too much yeast for 6 gal. (Note- half the yeast will die out since the skins will be from 2 separate ferments. Logic tells me either the D-80 or the D-254 will take over)
Would it just ferment quicker? Or am I just overthinking this?
I bought a juice pail of Syrah for the hell of it. Freezing it for a week and racking off excess water/slush and all the fun stuff. It’s only a 6 gal pail. When I inoculate I’m just gonna toss in active skins fresh from pressing containing active yeast and malo.
But will adding 288lbs worth of Malbec skins to only 6gal of juice starve the yeast and stress the ferment? Even with standard nutrient dosages I fear that’s way too much yeast for 6 gal. (Note- half the yeast will die out since the skins will be from 2 separate ferments. Logic tells me either the D-80 or the D-254 will take over)
Would it just ferment quicker? Or am I just overthinking this?