- posted
20 years ago
2002 vintage year i got 5 gallons of cab juice trucked cross country from NAPA to the east coast. (actually i got ten. 5 of cab and 5 of sangiovese). Anyway; when i got it home it was already a bit fizzy. i didnt want to add a bunch of sulfites (i wanted to keep it natural and besides the cr*p gives me a headach) so i just added some good liquid pasture red yeast to the juice and "let er rip" (i added liquid chianti yeast to the sangiovese). My question is: Is this ok? should i have done things different to kill off any wild yeasts first or was the wild over powered by the liquid yeast. i didnt want to heat it up either. It seams to taste good but still a bit young maybe could be better next time. whats the standard O.P. ? thanks.