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Old 10-04-2012, 01:05 AM   #11
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I used red star something. I through away the packet. But it was a red start packet used for red wines.

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Old 10-04-2012, 03:51 AM   #12
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pasteur red or montrachet probably...if you used montrachet, in the future I wouldnt. if you got to 1.000 in four days using montrachet then hats off to you but I always have a slow ferment with montrachet yeast, that stuff is so unpredictable. anyways make sure you properly rack the wine, its probably one of the most important and often overlooked aspects of making wine, if you dont rack good then you will keep sucking up sediments and you are wasting your time...good luck
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