Wine is slooooowly added to the yeast so the yeast can acclimate to the substantially lower temperature. You don't want to shock the yeast.
Friday, August 30, 2013
Brianna Begins Fermentation
Continuing from where I left off on our last posting....The Brianna finished up the cold soak and was readied fermentation. We racked the juice off all the "sludge" that settled off the grapes while they were enjoying their cold bath. We then prepared the yeast and some nutrients and added those on Wednesday evening. With our return to the cellar 24 hours later we noted that fermentation had already commenced. We will keep an eye on the fermentation, adding some more nutrients and other goodies along the way as the sugar is turned into alcohol and the wine is born!