01-03-2012, 12:23 PM
One of my first wines was a Napa Syrah from fresh grapes and it practically made itself. If you let it sit for a day, and can't sulphite it, be sure and keep it cold (below 60) to keep it from starting fermentation with the wild yeast. Sanitize ice packs or frozen 2 liter soda bottles and submerge them to keep it cold. The let it warm up for the yeast pitch. I am sure Pastuer Red will do a fine job, but if you are going to a wine supply store, get some Syrah specific yeast. I have had great results with Enoferm Syrah (DYW70). Great color and liquid extraction (9 gallons from 100lbs of fruit) and I left it on the lees for secondary and had a natural MLF. The end product was mellow with some pepper flavor and fantastic mouthfeel. I am kicking myself for only buying 100lbs..