I wrote last weekend that I loved Tony Coturri’s wine, was generally not impressed by my own cheap-kit attempts (surprise), and planned to nab some of the yeast from Coturri despite that it was virtually guaranteed to not translate any of that wine’s character. Smart.
It started with a starter, however. To create a starter, you need to have something for the yeast to eat, namely sugar. In my previous experience with apples, I’d often pitched commercial yeast in a small mixture of cider and honey just to kickstart it before pitching into the juice. It always worked reasonably well, but this time I would use organic, preservative-free grape juice as the base. I could only find Concord grape juice, so that’s what I used. I figured this would be enough sugar to get any yeast in the Coturri going again.