Kicking Off Auxerrois Fermentation

On September 21, we harvested approximately 100 pounds of Auxerrois grapes that gave us about 7 gallons of juice. We put the juice into 2 glass carboys and into a 50 degree temperature controlled modified freezer to cold settle. On September 24, we combined the juice into a 7.75 gallon keg and retrieved 35 mL of juice to get the starting parameters prior to beginning fermentation.
       Brix = 16
       pH = 3.21
       TA = 5.5 g/L
       SO2 = 10 ppm
We made 1/4 teaspoon of SO₂ in 5 mL of distilled water and put it into the keg and stirred it. We put the keg into the 60 degree freezer to raise the temperature overnight.
On September 25, in preparation for kicking off fermentation, I looked back to a previous post on tempering yeast to figure out what I needed to do. I ended up putting 7 grams of QA23 in 70 mL of Poland Spring water at 100 degrees F to initially rehydrate the yeast. To that, I added 40 mL of Auxerrois juice in 4 mL aliquots every 2 minutes. The ending temperature of the rehydrated yeast was 65 degrees F when it was added to the Auxerrois juice.
You can also watch this YouTube Video:
       Chr. Hansen Yeast Rehydration Protocol.
Our Auxerrois juice looks rather orangish and the Brix as well as the titratable acids are on the low side. Our hope is that this will make a light bodied easy drinking wine.