Stevelaz
Senior Member
- Joined
- Apr 12, 2016
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Im getting ready to pitch my yeast into my Chilean Chardonnay juice bucket. The temp of my must is about 64 deg. however im using D47 yeast that says it has temp range of 59-68 deg. This is my first time doing a white...
So am i correct in assuming im good to go at my must temp of 64?
I want to do a cooler ferment on this than that of my reds.
Also, my yeast re-hydration is not taking off at all on this one. I re-hydrated with go ferm and then added some must after about 20 min. Its been a good 45 min and i really do not see anything happening yet... I wonder if the temp of the re-hydrated mix has to come down some? Right now is in low 80s.... My red rc212 took off nicely...
So am i correct in assuming im good to go at my must temp of 64?
I want to do a cooler ferment on this than that of my reds.
Also, my yeast re-hydration is not taking off at all on this one. I re-hydrated with go ferm and then added some must after about 20 min. Its been a good 45 min and i really do not see anything happening yet... I wonder if the temp of the re-hydrated mix has to come down some? Right now is in low 80s.... My red rc212 took off nicely...
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