REHYDRATING DRIED YEAST

  • Add 1 kg of wine yeast to 10 L of warm water (35 - 38°C, 95 - 101°F) or a water / juice mixture (30% juice). Mix gently.
  • Allow to stand for 20 minutes.
  • Stir to disperse the yeast.
  • Cool to within 10°C (18°F) of the juice temperature before adding to the must.

ADDITION OF YEAST TO THE MUST

In order to avoid the proliferation of unwanted microorganisms, the yeast should be incorporated as soon as possible after the rehydrating phase is complete.

To avoid temperature shock, gradually lower the rehydrated yeast temperature by adding must in several steps until the temperature of the final must is reached.

Add the yeast when filling the must into the tanks. Pumping over will evenly distribute the yeast in the tank.

Rehydration