Every wine has an official start from a legal standpoint. Wine is not wine until the first drop of alcohol is made. Therefore, the official start of wine is the Pitching of Yeast.

Historically, winemakers called yeast addition ‘pitching’. It is unclear exactly how this term started:

History and Etymology for pitch. Noun (1) Middle English pich, from Old English pic, from Latin pic-, pix; akin to Greek pissa pitch, Old Church Slavonic pĭcĭlŭ. Verb (2) Middle English pichen to thrust, drive, fix firmly, probably from Old English *piccan, from Vulgar Latin *piccare

There is a clear timeline that winemakers must follow to optimize the yeast addition. Conditions for the Pitching of Yeast must be optimal; they include proper temperature, nutrition and acid levels. We also add the yeast at the correct time with relation to other amendments. In addition, yeast must be fresh and stored properly. We always ensure expiry dates are double-checked and that the yeast is stored according to package directions to maintain yeast cell integrity.

There is a defined protocol in yeast preparation, which includes hydration, as well as supplying the correct starter yeast nutrition such as Go-Ferm (TM). Hydrating of commercial yeast is a very important step. Unhydrated yeast will not multiply properly; efficient multiplication of yeast is crucial to cell numbers which support fermentation. Also, preparation includes specific temperature control at each step, including ensuring that the fruit must temperature is high enough. All of the protocols are followed to decrease yeast stress and enable quick and thorough yeast cell multiplication so they can work efficiently and expeditiously continue along the fermentation cycles.

The following video shows the actual Pitching of Yeast after all the yeast preparation was completed. Collin and Peter capably work together to ensure the steps are followed correctly.