In article ,
Steve Thompson wrote:
"Mike" wrote in message
news:srX5d.245578$4o.239364@fed1read01...
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?

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

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
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