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Question about adding yeast

I just got some more fresh juice yesterday. Regina: chardonnay, chianti and merlot. (is there a 12 step program... ;) )

It was quiet cold when I got it from the refrigeration truck. I'm following Jon Iverson's book for these three.

He states 50-60deg for the white and 70-80 for the red for the primary fermentation.

What's a good temp to get all three started? Right now their at ~60deg. After the 3 days I'll take the white to the basement and leave the reds in the warmer room. Though this time of year (it's 35deg out right now) it might be hard to keep that room in the mid 70's without supplemental heating.

Reply to
Marty Phee
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If you already have 100 ppm SO2 in there you won't need to add any until fermentation is complete - and probably not much then. You will need to be able to measure the free SO2 then to tell.

Tom S

Reply to
Tom S

Reply to
Marty Phee

I've found the titret kits not too difficult to use as long as you have

1) a well-lit area, and 2) a sample of the wine being tested for color comparison. Just shake during testing to get all the fluids mixed.

I always have had a lot more trouble with acid tests.

Rob

Reply to
Rob

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