Update, my house is cold, I don't want to heat it up right now. I pulled 15 pounds of Burgundy Plums out of the freezer today and processed a few gallons of Mayhaws. It did create another issue though. I added 1Tsp Fermoplus and 1Tsp Nurtient. I will add again at 48 & 72 hour interval.

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Mayhaws

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I got everything ready for pitching the Yeast, pulled the lid to find the Plurreys are much more liquified today.

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I had my water at 110 degrees when I added the Go-Ferm. Waited till it cooled to 104 degrees then pitched the Yeast.

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Well seems my prep cooled rapidly.

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Not much happening. Thinking out of the box I fixed a bowl of water to help the yeast along.

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You can easily read the temp in my kitchen today.

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Now I got Kaboom on the Bloom!

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I poured all the yeast colony in one spot. I got that from the guy who has the Home Winemaking Channel on YouTube. Well for me it works fantastic so I do it always. BTW, pitched this morning, I have a little foam in spots within 6 hours.

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Let the Stirring Games Begin.