Paul Hoover, Owner/Winemaker
Still Waters Vineyards

Winery Equipment Testimonial:

"Upgrading your winery from 1000 cases per year to 3000 to 5000 can be a daunting task. The choices in winery equipment, capacity and price vary all over the place.  The great thing about Ryan is, having been a wine maker for years, he knows how to design things from start to finish. When I harvested my first ten tons of the year at 6:30 a.m., Ryan and his staff were there making sure everything was working correctly. I knew I had made a good decision."

Yeast Inoculation Procedures

Yeast and Inoculation Procedures
 
-           (Yeast Starter) – Dosage 1-3 grams per 1 gallon of Must
o   Weigh out Yeast Starter, mix with water 90° or above (enough to make it a creamy substance)
o   Add to Must, Make sure and stir it pretty well to insure consistency
 
-          Yeast Addition (Inoculation) – Dosage 1-2 grams per 1 gallon of Must
o   Weight out yeast and mix with 90° to 98° water, enough to make the solution a liquid
o   Let sit for 5-6 minutes (you will begin to see it foam up), then add a cup or so of must and wait another 3-4 minutes.
o   Add to must, DO NOT STIR UP MUST!!!!!
o   Leave alone until 20 to 24 hours later, and then begin punch down procedures.
 
-          (Yeast Nutrient) – Dosage 2-4 grams per 1 gallon of Must
o   To be used ½ way through fermentation or at around 14 Brix
o   Weigh out Yeast Nutrient, mix with hot water (enough to make it a creamy substance)

            Add to Must, Make sure to stir it pretty well to insure consistency

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