Jeff Branco
San Francisco, CA

Winery Equipment Testimonial

Ryan and I worked together at Justin Winery for five years and have known each other for ten. While at Justin, Ryan was passionately interested in the wine making process, could fix about anything and was totally dedicated to making the winery a success. He has taken that dedication to Vintner Vault and became a major player in the winery supply business in just a few years. Jeff Branco, former VP and Winemaker Justin Winery jeff@coitliquor.com

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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