The merlot has started fermenting and there is a thick cap on top.
We pitched yeast yesterday. 23 packages of Pasteur Red yeast plus Go Ferm nutrient. We added about 100 grams of Fermaid-K mid-day Sunday to help the fermentation along and will make another Fermaid-K addition when the brix drops to around 20.
We did a cold soak for 2 days at about 60 degrees. The must temperature today was 65 degrees, which is a good temp at the lower end of the optimum range (64-86). We would like to keep it on the cooler side to get a slower fermentation.
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