Inoculation is the addition of yeast to the wine. Once the yeast slurry has been hydrated and acclimatized to the juice it will inoculate, it’s ready to pitch. Inoculation is a very straight forward process. You simply add the yeast slurry to the juice you want it to ferment. Typically some sort of mixing is performed to distribute the yeast throughout the juice, but some winemakers prefer to allow the yeast to diffuse naturally. The inoculation should take place after any additions of yeast nutrients or sulfur dioxide have been mixed into the juice, as adding them afterwards may stress the yeast and result in a stuck fermentation. Liquid yeast preparations that are ready pitch, or short build-up inoculations known as “smack packs” are also available in addition to the dried yeasts typically used. These are usually prepared for small volume fermentations, and are often carried by home brewing/home winemaking shops.