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?

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?



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?

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.



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?



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?

"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.

Steve

"Steve Thompson" wrote in message ...
"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.

Steve

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

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.

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


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.

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
--
Richard E. Hawkins, Asst. Prof. of Economics /"\ ASCII ribbon campaign
111 Hiller (814) 375-4846 \ / against HTML mail
These opinions will not be those of X and postings.
Penn State until it pays my retainer. / \

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
--
Richard E. Hawkins, Asst. Prof. of Economics /"\ ASCII ribbon campaign
111 Hiller (814) 375-4846 \ / against HTML mail
These opinions will not be those of X and postings.
Penn State until it pays my retainer. / \