Activate Yeast For Wine

There are only a few ingredients needed to make wine, and yeast is one of the most important. Yeast provides the enzymes needed for the fermentation process of turning sugar into alcohol. You must begin with the proper kind of yeast, such as "Saccharomyces," which can be purchased as "active dry yeast," a form that has been dried to preserve it. The yeast must then be rehydrated or "activated" before introducing it into the wine mixture or "must" (crushed grapes, skins and sugar). The yeast can be activated with or without the help of a yeast starter, which is essentially "yeast food."

Steps

Activating Yeast without a Starter

1. Obtain a package of active dry wine yeast from a wine store. Some grocery stores may have it as well.
2. Pour the contents of the package of yeast into a container of tepid tap or spring water (100 to 105 degrees F; 37.7 to 40.6 degrees C); do not use distilled water.
3. Stir gently, cover and let stand at room temperature or warmer.
4. Check viability after 1/2 hour. If bubbles appear, cover and allow to stand for 6 to 12 hours. If yeast is not viable, start over with fresh ingredients.("Viability" refers to the yeast being alive and able to reproduce.)
5. After 6 to 12 hours, add yeast to must mixture.

Alternate Method: Using a Yeast Starter

1. Activate yeast in warm water as above and let stand for 1/2 hour at room temperature or warmer.
2. Check viability after 1/2 hour and, if viable, cover and let stand while preparing the starter. If yeast is not viable, start over with fresh ingredients.
3. In a separate container with lid, prepare the starter using 1/4 cup (59.2 ml) strained must or pre-sweetened fruit juice.
4. Add the viable water-yeast mixture to the starter mixture.
5. Cover and let stand for 4 hours.
6. After 4 hours, add another 1/4 cup (59.2 ml)of juice or strained must.
7. Cover and let stand for another 4 hours.
8. Add mixture to must.

Tips

• There is no way to know how long or under what kinds of conditions the active dry yeast has been stored. Check the culture within 1/2 hour to ensure that it is viable before leaving it for the remainder of time. A viable culture will have a layer of bubbles on top of the liquid. This will save you time if you need to start over.
• Any wine-making store and some grocery stores can supply the correct type of yeast for your needs.
• If using a starter, at the end of the second 4 hours, you can add more juice or must and let stand to produce even more yeast; however, this is not necessary.

Things You'll Need

• Active dry wine yeast
• Container(s) with cover(s)
• Measuring cup
• Tap or spring water
• Strained must or pre-sweetened fruit juice
• Spoon
• Timer

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Sources and Citations

• http://winemaking.jackkeller.net/yeast.asp
• http://grapeplanting.com/wine-making-yeast
• http://www.caes.uga.edu/Publications/displayHTML.cfm?pk_id=6359

See also

• Brew Spiced Tea Wine
• Brew Simple Wild Berry Wine
• Make Coconut Cordial
• Open a Wine Bottle Without a Corkscrew
• Serve Cabernet Sauvignon
• Remove a Broken Cork
• Open a Bottle of Wine
• Make Blackberry Wine
• Open a Champagne Bottle with a Sword
• Reuse Screw Top Wine Bottles for Making Wine

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What links here

• Activate Dried Yeast