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Got juice today

I got two 5 gallons of Regina, Lamanuzzi and Pantaleo juice today. One Sangiovese and one Pinot Noir. They were refrigerated and very cold when I got them but they were however fermenting. I got them home and tested them. The Pinot Noir is at 25 brix and theSangiovese is at 15 brix. I hit them with a couple campden tabs each and put them in a bigger primary. I figured I would add the proper yeast late tonight. Is the Sangiovese too far along fermenting with the wild yeast to use different yeast? I assume the campden tabs will not stop fermentation now. Will the wild yeast make a bad wine?

Reply to
Mike
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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?

Reply to
Mike

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.

Reply to
Mike

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

Steve

Reply to
Steve Thompson

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

Reply to
evilpaul13

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.

Reply to
Brewser83

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

Reply to
Insprucegrove

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

Reply to
Dr. Richard E. Hawkins

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