Yesterday evening I raised the temperature setpoints on the Pod to 64° and 67° F as planned, and gave the must a mix (punchdown #4). This morning – still no evidence of fermentation. Increased the setpoints again, to 69° and 72° F.
I'm prepared for the possibility that the ferment won't take off on its own. While I would prefer that it did, I have made great Pinot before that did not start fermenting spontaneously.
I did not have either of the Pinot yeasts I was deciding between in my commercial cache, so yesterday afternoon I picked up a brick of RC212 from Vinquiry. I decided on this yeast over the Assmanshausen (AMH), as the RC212 implants and starts fermenting quickly. By contrast, AMH exhibits a 3-5 day lag before it starts fermenting. Since I am already half way through my planned cuvaison I would rather use the yeast that kicks in fast.