We fermented with 1) D254, 2) Bordeaux Red Wine Yeast & 3) MT Red Wine Yeast. #2 & #3 did not start fermenting so a Syrah yeast was added to #3. Still did not start fermenting so #1 was scooped out & added to #2 & #3. Fermentation started soon after. Fermented at 65-70 degrees.

Took 4 days to defrost this year and fermentation on skins for only a couple days. Very active fermentation after pressing. 

We also added Fermaid O and Enoferm Alpha.