Yesterday my Chilean Malbec and Viognier juices were delivered. I set the sealed buckets in the kitchen to come to room temp overnight and added the yeast about 10 minutes ago.
23 and 22 Brix, respectively. AND, to my surprise, they had already begun to ferment. I know that's not ideal, but don't know what else to do. Hopefully the two yeast strains will do some nice work.
I'm really looking forward to these. The grapes I've purchased from this supplier have been much better than my old supplier. I'm hoping the juices are just as good.
I'll know in a week.
Tuesday, May 18, 2010
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