I just bought 6 gallons of a petite syrah (chilean juice). No skins or stems. Hydrated my D21 and pitched it in to 70deg juice.
24 hours later, crazy fermentation(visible agitation) and a sulphur smell. Gravity is already down to 1.80
I have gotten LOTS of advice to stir this several times a day to leave it alone to give it nutrient to definetly NO nutrient to throwing salt in the devils eye over my left shoulder.
Also, should I be putting any liquid tannin in or no?
24 hours later, crazy fermentation(visible agitation) and a sulphur smell. Gravity is already down to 1.80
I have gotten LOTS of advice to stir this several times a day to leave it alone to give it nutrient to definetly NO nutrient to throwing salt in the devils eye over my left shoulder.
Also, should I be putting any liquid tannin in or no?