I've got 4 equal sized batches of grape juice, (gewurz, seyval,
merlot, and cab). All but the merlot are fermenting fine. I
sulphited each batch 1/4 teaspoon per 5 gal and waited 24 hrs before
stirrng in the hydrated yeast. I added nutrient to each batch as per
The ONLY variable is that I used Pasteur Red for the Merlot (as per
supplier recommendations) and Montrachet with the rest. Does Pasteur
Red result in a slower or delayed fermentation?
Mark L. Buffalo-Niagara USA