24 hrs later, we pitched good ol' D254 by sprinkling the dry yeast on top of 72 degree must. I was worried it wasn't going to take off very well, but seemed to take off quite nicely. A mini-heatwave here in the Bay Area may have helped.
8 hrs later, we added our Malolactic Starter (Viniflora Oenos), this time we sprinkled on top and gently stirred it into the top inch or so of must.
By the next day (10/12), a nice cap of skins & seeds had formed, and it was clear that it was on its way to becoming wine.
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