Nebbiolo and Zinfandel - Day 2 Yeast addition

Day 2 - Sept. 11: After picking up the Nebbiolo and Zinfandel yesterday, they sat in my garage for a day. It's more or less "tradition" with me to let the grapes sit for a day before adding yeast so that the meta solution kills of the wild yeast, dissipates, and the grapes have a chance to "cold soak".

See http://www.crushnet.com/video/series/winemakers-minute/ep6-winemakers-minute-episode-6-cold-soak


I add the yeast to the must {skins and juice} by sprinkling the yeast on the top. The yeast will grow slowly and after a day will have spread over the surface of the must.

The reason I add the yeast in the way, is that I want a slow, cool fermentation and experience over the years have proven to me that this method works best to achieve that kind of fermentation.

Early in my wine making hobby, I prepared a traditional yeast starter. {..the yeast is re hydrated and allowed to grow in a container, e.g. a gallon jug, until a large population of yeast is achieved.} At that point the starter was added to the must , it just exploded with a very active and fast fermentation. e.g. about 3 days as apposed to 8-10 days

The resulting wine, was light in color, had H2S and was low in flavors.... so I don't do that anymore!

About my yeast choice.... I use Champagne yeast for all my wines... I find that the Champagne yeast starts fermentation easily, likes a long cool fermentation, preserves the fruit character of the grape, tolerates high alcohol, and will reliably finish the fermentation.

Of course, I may be giving up some flavor components that a particular strain of yeast may enhance for a grape variety... oh well, I'll take consistency and the good fruit character achieved with the Champagne yeast over perhaps more complexity....