Carnation Anapa Winery, vol 3, day 4: yeast

Due to the pandemic and workaholism, everything takes longer this year.

I’m adding 5g of RC212 by Cellar Science (batch #52495, whatever it means) to the 5-gallon bucket of Petit Sirah. But first, to avoid shock, I’m diluting the yeast in a small amount of boiled water cooled down to 106°F.

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