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Thanks @cozmogeek, I'll give it a look!

Hi @Cxwgfamily & @GreginND - thanks for the input regarding C02 risks. Given that my garage has open vents in the garage door and a side door that I open keep sporadically, do you think there's additional actions I should take to further ventilate? Any examples of how you've seen this done? Thanks!

Thanks @GreginND - correct in that I'm not looking to have a tasting room, just production. That said, I don't anticipate any nuisance for my neighbors or any objections should they be made aware of eventual production licensing.

Hi @Graves - haven't opened shop but I feel like I'm making a bit of progress. I had a call w/ a local wine compliance consultant and was told to first get approval from the city prior to further pursuing the requisite state and federal licenses. I then had a call w/ city plannning to...

Definitely a good reminder @garymc, though that was actually one thing I did anticipate as I've had the tank placed on a wooden palette from the get-go.

Hi all - just wanted to provide an update in that fermentation has officially begun! See attached photo depicting bubble/foam and cap formation. Thank you again to everyone who chimed in w/ questions and advice, this was my first non-starter/stuck fermentation and it was extremely valuable...

All - no obvious signs of fermentation this morning but I only re-inoculated last night so that's seemingly normal. I will say that the yeast starter was night and day compared to the first one (which showed zero activity). Lots of bubbles/foaming (see pics) so that's encouraging and possibly...

Thanks @stickman, I'd seen that YAN was 450 from the original figures provided by vineyard but I'm admittedly not as well versed on what a high vs. low YAN # is (probably something I could have learned w/ a simple Google search). To clarify, when you say additional nutrients you're not...

All - really appreciate everyone's help thus far, awesome community. Will post updates as I attempt round 2, here goes...

Thanks @sdelli, comments in response to your recommendations... -S02 dosage was 50ppm -The yeast starter definitely did NOT show great activity so good advice on not pitching it -Temp of must might NOT have been 65F to start but is now at a 68-70F range so should be good there -Must temp will...

Hi @pgentile - you're correct in that there was no pH/TA reference, see below for those figures and note the caveats: Vineyard measurements -Brix: 24.3 -TA: 8.4 -PH: 3.46 -Note: Represents 'average' of the entire vineyard at time of harvest My measurements (using a Vinmetrica SC-300)...

Hi @sdelli - I mentioned in one of my previous posts that I’d taken a reading and that no changes were observed. Any other tips before I re-pitch? Thanks!

Thanks @stickman - I’m out of RC 212 but have the other three I mentioned, jist need to decide on which one to use. Going to prepare a starter and re-pitch tonight.

Thanks @Scooter68 - I took a reading w/ said solids still unsettled and everything showed no progress (Brix/SG/Alcohol of 25/1.11/15% respectively - which I know is high for a Pinot Noir but that looks to be the case).

Thanks @stickman, will re-inoculate ASAP. To answer your questions, temperature is hovering between 68-70F, no unusual odors thus far. Do you have a recommended yeast strain? I'd originally used RC 212 but I just read that it's alcohol tolerance is 12-14% (something I'd overlooked as my Brix/SG...

Hi all - I'll update the thread w/ an SG reading tonight, am currently waiting for my sample to settle/clarify as the juice still contains a decent level of solids. A couple updates: 1) On the belief that fermentation was underway, I added my half-dose of Fermaid-O but have seen no change in...

@mainshipfred - no problem! You can purchase a pale (5-6 gallons, can't recall) as well. A popular source for frozen musts is Brehm Vineyards (https://www.brehmvineyards.com/, though you can also purchase via morewinemaking.com). Some of the grapes are from their own vineyards in Washington...

Reiterating my appreciation for everyone's input. I do want to make sure my last question doesn't get lost in the dialogue so repasting below: "...is it safe to assume I should discontinue stirring to dissipate S02 based on my original theory of it being prevalent? Also, given that the rate of...

@ceeaton - Haha, i've got some non-fancy fermenters as well :-). Thanks for the input regarding temperature, I know you edited after you saw mention in my post but it's good to know I'm in the right range.

Thanks @dralarms - this is my first time using rc-212 so I'm definitely taking these things into consideration in the future.