Yeast starter slurry question

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Update. Let the slurry come up to room temperature while the must was shedding the preservatives. Pitched it on 8/7 with OG of 1.080. 10 days of slow but steady fermentation it finished yesterday at 0.996. Racked it today, added sorbate, Kmeta and one can of frozen lemonade concentrate. I’ll wait a day to make sure fermentation does not restart then add the spakaloid. Once it clears I’ll check the SG and back sweeten to 1.012. The Pinot Noir slurry seems to have worked great. Definitely changed the color. We’ll see how it changes the flavor.
 

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