Starting Fermentation

First a view of the overall winery. Then Carlos drawing out four picking boxes of juice from a fermenter that has been cooling for two nights. You can see the ice on the tank walls.
Carlos has mixed yeast with hot water. Barolo yeast, which winemaker Bruce McGuire prefers for Pinot Noir. Then he places the box under the tank and barely opens the spigot so that the yeast will gradually acclimatize itself to the cold juice.
Once this box is fermenting well he will dump it over the top on the grape solids in the tank and then the other 4 boxes he previously drew out. This will provide thorough contact with the yeast and fermentation will begin rapidly.

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