Seemingly nothing is happening within the bucket of Petite Sirah. Decided to add cultured yeast:
- 60ml of boiled water at 105f
- pack of EC-1118
- stir, wait 5 minutes, stir again
- pour into the must
Evening update: good news! Seemingly the reaction has started. So I decided to add yeast to the rest of the buckets:
- Another pack of EC-1118 into Grenache
- Bourgovin RC-212 into Mourvèdre
Note: I haven’t used sulfites to kill wild yeast.
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