We inoculated the Petite Sirah tonight. We used a reduced amount of yeast and nutrient (4 packages of RC212). We had cooled the grape must down to 48 degrees so we heated up some juice and stirred it into the top layer so the yeast could start. After it gets going it should generate it's own heat.
We will start a rigorous punch-down on Friday and monitor the brix to know when to add the Everclear--once the brix drop between 11-12 brix. Mike will bring the everclear over to the garage so we can add it at a moments notice.
Lee brought out a 20 year old home made zin of his. It was terrific! We were all impressed.
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