Sitting outside my door are 6 gallon buckets of cab sauv and merlot juice.
In my refridgerator are packets of Pasteur Red and Bordeaux liquid yeast.
But I can't remember which is for which. I want to say that the Bordeaux is for the Merlot. Does this sound right?
Also, should I be hitting the juice with anything before the yeast?
thanks
hawk
They started fermenting on their own!
I hit the reisling with the yeast I'd already started for it last night, and popped the other two packs.
This morning I cut them open and took them out, giving the pasteur red to the cab sav--and then discovered a ring on the handle of the third said "chardonay" instead.
That bucket whent in the refridgeratror, and the bordeuax yeast in a bottle with an airlock for the moment.
hawk
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