Yesterday I prepped 16 grams (28 g/hL) of Uvaferm 43 from the WinePod Consumables Kit to add to the Chardonnay juice. After five days, the CY3079 had not started the ferment.
In a commercial setting I would have checked yeast viability under the microscope and perhaps waited a little longer if the cells looked good. This was standard operating procedure when I was at Sonoma-Cutrer. But not many of us WinePodders have a quality microscope and methylene blue available. I don't even have a microscope at the winery, since commercially I only make reds (where problems with start of fermentation are – almost – never encountered).
Anyway, the CY3079 I used was from an opened pack nearly 10 months old and stored at 65° F. It may have lost viability, and I made a mistake by not proofing it with some sugar before I pitched.
The Uvaferm was certainly fresher. I prepped it without GoFerm as I had already added the maximum recommended dose with the CY inoculum.
I did proof this yeast prep with juice on the off chance that the juice itself contained something inhibitory. I can't say the Uvaferm boiled over, but it did foam – a little. I'm hoping to see a start to fermentation by this morning.
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