Fermentation: Day 1 - Inoculation
I inoculated the 2007 Riesling today.
Before inoculation, I racked the juice off the lees formed by the Argilact I used to settle the juice a couple days ago. I lost about 1/2 a litre -- not much, and the juice was very clear. And Before dumping any yeast or acid in, I racked off and put 1L of reserve juice into the freezer, in order to add back a touch of sweetness (if desired) before bottling.
Norm wasn't sure of the TA yet, as he hadn't run numbers, but anticipated it was going to be a little low, and would need 1/2 to 1 g/l of Tartaric Acid to bump it up a little. So, since I don't know the TA, I added 0.5g/l of Tartaric.
I then inoculated (according to Scott Labs yeast-rehydration recommendations) with 5g of VL3 yeast and 5g of Go-Ferm.
The fermentation took a few hours to get going in a 1L bottle of juice, and once that was roaring, I dumped it into the larger carboy, with the rest of the juice.