This batch was made from a kit of Winexpert Selection International Series: Chilean Sauvignon Blanc ($107). The salesmen at my local winemaking supply shop (All Seasons Gardening & Brewing Supply) really talked-up the Winexpert International kits. The $40 difference didn’t phase me, so I thought it was worth a try. Especially since my wife and I so thoroughly enjoyed the last batch of Sauv. Blanc (we have already consumed the entire batch!).
I’ve also been reading up on yeast starters over at Jack Keller’s website (a great resource for home winemaking). Supposedly the longer it takes for your yeast to get up and running once its been introduced to the must, the more flavor you are losing. It makes sense, but I highly recommend reading Jack’s page to get the whole story.
With that said, I have decided to give using a yeast starter a try.
|Status||Date||Specific Gravity||Fluid Temp.||Air Temp.|
|Primary Fermentation||2010-09-04 AM||1.082||70°F||70°F|
Business as usual except for using a yeast starter rather than just sprinkling the active dry yeast packet across the top of the must. In trying to follow Jack’s instructions I got a bit confused. There’s several steps and a lot of waiting involved. In order to make sense of it I ended up breaking his long description up into a traditional recipe format. I think this is easier to understand so I have added this yeast starter recipe to my site for others to use.