Got juice today

I think it is too late for the Sangiovese. I put an air lock on both and the Pinot Noir isn't doing anything but the Sangiovese is fermenting like crazy. Is it going to tase OK with the wild yeast?

I am going to go ahead and pitch the yeast in both tonight even thought the Sangiovese is half way fermented. I figure it wont hurt it. I guess I will know when it is done.

How do you know it's "wild" yeast? I thought a lot of juice had yeast injected in case the must warmed.

Steve

I don't think you can legally ship innoculated grape juice across state lines in the US...

In my city we have a "strip" of grocery wholesalers who, year after year, sell buckets that are already bubbling. Sometimes the fermentation is half done before people buy them. I would assume that would be illegal as well, considering they contain alcohol at that point.

Well it might be illegal where you live, but it sure isn't in Canada, are at least not in Ontario.

There's enough there naturally to get it going; all three of mine started this way--though I pitched packs into two of them before I realized what was going on.

The longtime italian winemakers around here usually just let it ferment with the natural yeast, I've come to understand.

hawk