WineXpert WV Italian Pinot Grigio

[vscottcolorado]

I started a WV Italian Pinot Grigio on Sunday. Starting SG was only 1.066.
Does this seem to low? Tested several times, but went ahead and pinched the yeast.

 

[vcasey]

Seems very low. Could be perhaps that just maybe it was not mixed as well as it could have been. Happens sometimes.
VC

 

[v1rotate]

+1. I would suggest stirring well. If the must wasn't mixed quite well enough initially, the yeast will have a tough time when it tries to ferment the more concentrated must at the bottom of the pail.

Getting some snow today?

 

[vscottcolorado]

About 3" and 29 degrees. 2 weeks ago went to a 5:30 kick off, Air Force vs TCU. Freezing rain/snow, 20 degrees. Football weather. 2 days later 79. Go figure.


Pinot is cooking pretty well. Would you go ahead and stir now, 2 days in primary.


Scott

 

[Joanie]

I sure would! Your yeasties will appreciate the extra oxygen.

 

[v1rotate]

Pinot is cooking pretty well. Would you go ahead and stir now, 2 days in primary.


Scott

It should be fermenting by now. You should be able to hear it fizzing away. Yes stir it up real well!

Go Navy, by the way!

 

[articwater]

I just transferred this same kit from the primary to carboy. Mine started at 1.086. Took almost 3 days to get really fizzin. Also took 10 days to reach 1.004. Everything looks good though, just a slow learner. Also not a lot of yeast smell with this one.


We didn't get any snow in North Boulder - just rain

 

[vscottcolorado]

I did this same kit back in April. Starting SG was 1.086. It came out great. To be honest I can't remember if I stirred it after adding the water or not. Itwas really cooking after 24 hrs. Just stirred it and it is back cooking a little slower but it has been 4 days now in primary. I'd like to say Go Buffs, but since my son is at CSU it might be a little inappropriate.