Hi All,

This is my first time on this group and i gotta say it seems really good!

I've successfully done 3 or 4 wine kits so far and they all turned out
great, Orchard Breezin' was the brand name on those. But the other day i
got a different one, Niagra Mist. When i was finished getting it ready i
sprinkled the yeast on top just like i usually do with the other kits, but
then i glanced at the instructions and it said to disolve the yeast in 50ml
of hot water and then add it to the mixture. Will it make a difference that
i didn't do it that way?

Thanks,
Scott.

Scott - I always sprinkle the yeast no metter what the instructions
say. You re probably okay.

Perfect! Thanks alot!


"mdginzo" > wrote in message
oups.com...
> Scott - I always sprinkle the yeast no metter what the instructions
> say. You re probably okay.
>

It may take a little longer to start fermentation, but you will be fine.
Dissolving the yeast in water (and maybe sugar) simply rehydrates it and
gives it a jump start.


"Scott" > wrote in message
...
> Hi All,
>
> This is my first time on this group and i gotta say it seems really good!
>
> I've successfully done 3 or 4 wine kits so far and they all turned out
> great, Orchard Breezin' was the brand name on those. But the other day i
> got a different one, Niagra Mist. When i was finished getting it ready i
> sprinkled the yeast on top just like i usually do with the other kits, but
> then i glanced at the instructions and it said to disolve the yeast in
> 50ml of hot water and then add it to the mixture. Will it make a
> difference that i didn't do it that way?
>
> Thanks,
> Scott.
>

Scott:

When I have made a Vineco kit (includes Niagara Mist) anytime in the
last 4 years, I have just sprinkled the yeast on top, and everything
has been great.

Unfortunately, I don't have any of the instructions at hand, so I
looked online. The Niagara Mist instructions there said to sprinkle
on top.

Steve

On Thu, 27 Apr 2006 18:54:39 -0230, "Scott" >
wrote:

>Hi All,
>
>This is my first time on this group and i gotta say it seems really good!
>
>I've successfully done 3 or 4 wine kits so far and they all turned out
>great, Orchard Breezin' was the brand name on those. But the other day i
>got a different one, Niagra Mist. When i was finished getting it ready i
>sprinkled the yeast on top just like i usually do with the other kits, but
>then i glanced at the instructions and it said to disolve the yeast in 50ml
>of hot water and then add it to the mixture. Will it make a difference that
>i didn't do it that way?
>
>Thanks,
>Scott.
>

On 4/27/2006 5:24 PM, Scott wrote:
> Hi All,
>
> This is my first time on this group and i gotta say it seems really good!
>
> I've successfully done 3 or 4 wine kits so far and they all turned out
> great, Orchard Breezin' was the brand name on those. But the other day i
> got a different one, Niagra Mist. When i was finished getting it ready i
> sprinkled the yeast on top just like i usually do with the other kits, but
> then i glanced at the instructions and it said to disolve the yeast in 50ml
> of hot water and then add it to the mixture. Will it make a difference that
> i didn't do it that way?
>
> Thanks,
> Scott.


Scott,

That practice will work fine, up until the point that you encounter some
issue. At which point it's too late to go back and do it in a different
way, and you're left wondering what the issue might be, and hoping that
you can recover from it. Rehydrating your yeast and making a vigorous
starter are always good practices.


Cheers,
Ken

There are starters, and there are sprinklers. I am a sprinkler. ;o)

Sprinkling may slow your wine by 4 or 5 yours out of the 3 months it takes
to make it.

Ray

"Scott" > wrote in message
...
> Hi All,
>
> This is my first time on this group and i gotta say it seems really good!
>
> I've successfully done 3 or 4 wine kits so far and they all turned out
> great, Orchard Breezin' was the brand name on those. But the other day i
> got a different one, Niagra Mist. When i was finished getting it ready i
> sprinkled the yeast on top just like i usually do with the other kits, but
> then i glanced at the instructions and it said to disolve the yeast in
> 50ml of hot water and then add it to the mixture. Will it make a
> difference that i didn't do it that way?
>
> Thanks,
> Scott.
>

I agree that the yeast will be fine with just sprinkling, and if the
instructions really did say to use "hot" water instead of warm (most
give an exact temp range somewhere around 100F) then you are probably a
lot better off that you sprinkled.

Also, since it came up in several posts, making a yeast starter and
rehydrating yeast are not the same thing. From what I've read it is not
necessary and may actually be counterproductive to make a starter with
dry yeast. I realize some people do it just to make sure the yeast is
active, but I don't think any dry yeast manufacturer recommends this
practice.

excellent, thanks for all the replies guys. The wine is fermenting fine,
the airlock is bubbling away.

Scott.

"miker" > wrote in message
oups.com...
>
> I agree that the yeast will be fine with just sprinkling, and if the
> instructions really did say to use "hot" water instead of warm (most
> give an exact temp range somewhere around 100F) then you are probably a
> lot better off that you sprinkled.
>
> Also, since it came up in several posts, making a yeast starter and
> rehydrating yeast are not the same thing. From what I've read it is not
> necessary and may actually be counterproductive to make a starter with
> dry yeast. I realize some people do it just to make sure the yeast is
> active, but I don't think any dry yeast manufacturer recommends this
> practice.
>

"Ray Calvert" > wrote in message
. net...
> There are starters, and there are sprinklers. I am a sprinkler. ;o)

I'm a belt and suspenders kind of guy. I rehydrate the dry yeast in _warm_
(NOT hot!) water with a spoon of sugar thrown in to give it something to
start on. Once that gets going good I pour it into the juice or must. Then
I sprinkle dry yeast over the top of same and do not stir it in, because the
yeast needs air to propagate.

I probably use ten times as much yeast as I could get away with, but yeast
is comparatively cheap and I want to be sure that I overwhelm any potential
undesirable strains with Good Stuff.

Tom S

With the Orchard kits I usually bump up the alcohol on them to 10-11%.
I do that by adding two to three pounds of corn sugar. The wine turns
out fantastic and has a little more of a kick to it. The peach
chardonnay that I did is going to be a great summer wine to drink
chilled. Hmmmm. Just some info if you want to experiment. I just
don't think a wine is a wine unless it is over 10%.