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How much of a difference is it blending finished versus blending before primary ferment? I have 3 different french/american hybrids and catawba and I typically crush them together. My current batch is Carmine and Cabfranc and they too were crushed together. Just lookn for some insight on this...

I checked the fermenters this morning at about 4AM...about 10 hours after pitching yeast; and they were VERY active. Its almost 9am now and everything seems to be goin well so I am at ease now. I have never mixed yeasts in my 5 or so years of making beer/wine. I'll pass info along as far as how...

I sure hope your right...I think I have a great blend of grapes and would hate to screw it up with yeast! I'll check it in the morning...if Im gettn activity by then, I'll stop worrying..lol. If I have none by tomorrow evening; I'll just repitch with straight Pasteur Red.

So fermentation wont start until the yeast strains finish competing? So would I have been better off just adding one packet or the other to my 10 gal batch?

Hello Everyone... This is my first post here and need some help/reassurance..lol. I have 10 gallons of 75% Carmine and 25% CabernetFranc crushed grapes...just pitched the yeast but may have made a big mistake. I pitched both Pasteur Red and Premier Cuvee about an hour ago. Same manufacturer...