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Adding the Yeast
Lalvin EC-1118 yeastPectic Enzyme Make a yeast starter by pouring appoximately 100 ml (3 oz.) of juice and 100 ml (3 oz.) of luke warm water into a large glass mug. Sprinkle the yeast into this solution and allow the yeast to proliferate for about 30 minutes at room temperature. After the 30 minutes have elapsed, pour 3/4 of the yeast "slurry" volume into the carboy and 1/4 into the over flow vessels. The overflow containers could be a couple of gallon jugs or the 11 L plastic canister.Sacchromyces bayanus is the yeast strain that we prefer using. With them we never experience stuck ferments or fermentation of prolonged duration.
The red juices require the addition of pectic enzyme to aid in later clarification. Add the pectic enzyme in the powder form to the red juice before adding the yeast for best results. Pectins (polysaccharide moieties), are naturally found in fresh juice and derived from the skins. It constitutes much of the haze in young wine. The pecitic enzyme breaks down the pectin and ensures that the haze will settle to the bottom during subsequent cold storage aiding in natural clarification.
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