0 2009-11-04T11:20:00-05:00 false Just before midnight on Tuesday, I decided the must was cool enough and pitched in the 1/2 pint yeast starter. After about 4 hours of inactivity, by 0330 there was a clear cap of grape skins on top of the must. 12 hours later, at 1130 this morning, there was a 2" thick cap of grape skins which I've punched down into the must; this will need doing 3 times daily until the cap stops forming. Just now, 16 hours in, the cap had reached the lid of the 25 litre fermenting bin, so I hope we're not going to see any overflows. It's safely located in a plastic-lined box if we do, but I could do without another mess to clean up. 1 false 70511 false false false Entry 2009-11-03T19:00:00-05:00 DMY Public 2009-11-04T11:20:00-05:00 4543 Cloudy 10 C