Gianni Manucci, Owner/Winemaker
Wild Coyote Estate Winery

Winery Equipment Testimonial

"The Vintner's Vault has been a major asset to our winery's success. We relied on them to set up our entire winery's operations from the ground up. Their wine making expertise, coupled with the equipment knowledge of Ryan Horn and his staff's professional expertise on hand and "locally" here in Paso. The Vintner's Vault's dedication to quality products and services provides the caliber of resources that will continue making Paso Robles one of the greates wine regions in the country."

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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