We let the grapes sit overnight and reach the target temperature for starting fermentation of 60 degrees. Now that the wait was over it's time to introduce the yeast and the grapes to each other. The first step in this process was to revive the yeast. To do this you need to rehydrate the yeast in water that's between 94 and 104 degrees Fahrenheit. Hot enough to get the microorganisms alive and active, but not too hot as to kill them. A little experimenting with our thermometer, microwave and water from the tap was all it took to get ourselves a batch of 100 degree water, enough to revive the yeast for our twenty gallon fermenter. We also started off the yeast with a dose of yeast food recommended by the staff of MoreWine.
After dissolving the yeast starter food in the water we added the yeast to the solution and gave the yeast twenty-five minutes to wake up and get a cup of coffee. While we were waiting for the yeast to do its thing, we collected some grape juice from the fermenter to prevent the yeast from going into cold shock when we introduced them to the fermenter.
Once the yeast's twenty-five minute start time had passed, the now chunky mix of yeast and water was added to the grape juice. This mixture was then allowed to stand so that the yeast could acclimatize itself to the colder temperature and acidic conditions of the grapes.
After the yeast had time to come to grips with its new home for the next few weeks, the pitcher got poured into the fermenters and our grape juice was on its way towards becoming wine.Day 1:
Starting Brix: 24 degrees
Acid Level: unknown
pH: 3.7
Must Temp: 60 degrees F
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