I won a bottle of wine base at one of our meetings a ways back. And I’m looking to do more “experiments” so I grabbed a packet of Philly Sour yeast to use with it.

I guess my plan is to let the Philly yeast do it’s souring, then pitch the 1118 to chew it down.

Doing the full 5 gallons. So thats the gallon of base plus 4 gallons of water. But I subbed out 3/4 gallons of the water for 3/4 gallons of grape juice. Just for another layer of flavor..plus it might help the souring part of the Philly.

I did do some nutrient at pitch. But there is usually some decent lag time with the Philly because it does two phases. Phase one is the souring, then after that the yeast part takes over and starts the fermenting. And that might take a day…. Or two. So I won’t start the rest of the nutrient program until the ferment actually starts.

My water out of the tap is 50F right now, so I warmed it up to 75F where I will be fermenting at. After getting everything mixed I had an OG of 23 Brix or 1.096. So if everything goes as planned we should be looking at a 12%ish wine.