The must had returned to a beautiful purple-red color this morning when I checked it. This indicates that the pH is a bit high, as a lower pH would give the classic ruby red one aims for. I’ll take what I can get! I ladled out some more must, let it settle, and checked the chemistry one more time before beginning fermentation.

Harvest Day +1, 6:40 PM: Measuring sugar level, pH, and titratable acidity after chaptalization

• Brix: 23.6°
• pH: 3.35
• Titratable Acidity: 0.6

Looks good. Now it was time to hydrate the yeast. I used Lalvin ICV-D254, which is described by its supplier as follows:

“This Rhône strain was isolated from Syrah fermentations after screening 3,000 isolates and putting 450 of them through trials for their enological properties. It was selected for its ability to ferment in low-to-medium nitrogen musts. It is a low foamer with an alcohol tolerance of up to 16% when fermentation does not exceed 82° F. (53° is the low). In red wines this yeast strain develops ripe fruit, jam, and cedar aromas together with a mild spiciness. On the palate it promises a high fore-mouth volume, big mid-palate mouthfeel with intense fruit concentration, and a mild spice and smooth tannin finish.”

I hydrated the yeast first in about 200 ml of distilled water at 95° F. This renders the cell walls more permeable and gets fermentation off to a good start.

Harvest Day +1, 9:00 PM: Hydrating the Yeast (Lalvin ICV-D254)

Then I mixed it in. No turning back now!

Harvest Day +1, 9:10 PM: Adding the yeast

Since the garage is fairly cool (about 65° during the day), I built a “fermentation chamber” by putting an oil heater under a table covered with a tarp and a comforter. I put the primary fermenter on a rolling platform to avoid jostling it too much: musts hate disturbances.

Harvest Day +1, 9:20 PM: Primary fermenter in “fermentation chamber” with oil heater

Then it was time to put the yeasty beasties to bed, where they and the must would begin cavorting with newlywed fervor.

Harvest Day +1, 9:30 PM: Putting the yeasty beasties to bed

Tomorrow we’ll see how well the honeymoon is going!