So I have 114 lbs of pinot noir fermenting in my garage right now. Also I have 5 gallons of apple cider and 5 gallons of pear cider that have finished fermenting last week. I used a champagne yeast for the apple and rudesheim, a riesling yeast, for the pear. For the pinot I wanted to do a native yeast ferment, so I did not inoculate. However I am now really concerned that either the champagne yeast or the rudesheim yeast took over the pinot. Am I crazy in thinking that? And if so should I quickly add a more appropriate yeast to the pinot?
Grapes picked: 10/12
Specific Gravity: 10/12-1.090 (I know a little low)
Cold soak: 10/12-10/22
Kept at 70 degrees:10/22-
Specific Gravity: 10/26-1.069