Day 2 - Adding the wine yeast and yeast nutrient

The wine has been sitting for about 24 hours in my garage and is ready for fermentation. The natural yeast have already started doing their job. The picture below shows that fermentation has just begun and the CO2 from the yeast has begun to push the solid portion of the must up causing the cap to form. At this point, it is not much of a cap but it is clearly a sign that fermentation has started. In time, this will become a solid of mass of skins, seeds, and stems that cannot be so easily submerged into the juice.


For the geeks out there who want to hear what natural fermentation sounds like, listen to the video below. I recorded it on my iphone so turn up the volume. Listen for the little pop, crackle, snap sounds.




I took the Brix readings tonight and came up with 23° and 25°. All of my primary fermenters read 23° except the two smaller, round fermenters. See the readings on my hydrometer below.
I attribute the higher Brix reading on my smaller fermenters to the fact that they were smaller volumes and were next to the garage door. Both the smaller volume and vicinity to the my garage door probably lowered the temperature slowing fermentation.












The wine yeast and yeast nutrient has been added. Just need to wait to see when fermentation will begin in earnest.