D47 Yeast Rehydration

On September 30, in order to kick off our Chardonnay fermentation we rehydrated D47 and tempered it with our Chardonnay to 70 degrees before inoculation. This is not the yeast that we use for our Chenin Blanc fermentation, which is QA23. We thought that the D47 became a bit more frothy than the QA23.

We inoculated the Chardonnay that we now have in two 5 gallon kegs (labeled Chardonnay-1 and Chardonnay-2) around 2:40 p.m. on September 30. When we checked on October 2 at 10 a.m. fermentation had begun, Here is a video of it: