So I started 6 gallons of Vignoles
I added 2 tsp of tannin, 1/4 tsp Kmeta, 2 tsp of acid blend.
The next day I pitched d47, after reading that d47 needs to ferment somewhat cold I decided to pitch 1116 so it would take over the other yeast that had not really started rumbling too much at all yet.
I do want to use d47 in the future though, perhaps in the winter when I can store it in a cold place.
Have any of you done anything with vignloles? I was blown away with how incredible the juice tasted before I started adding the chemicals. I hope this turns out amazing.
I added 2 tsp of tannin, 1/4 tsp Kmeta, 2 tsp of acid blend.
The next day I pitched d47, after reading that d47 needs to ferment somewhat cold I decided to pitch 1116 so it would take over the other yeast that had not really started rumbling too much at all yet.
I do want to use d47 in the future though, perhaps in the winter when I can store it in a cold place.
Have any of you done anything with vignloles? I was blown away with how incredible the juice tasted before I started adding the chemicals. I hope this turns out amazing.