Hi, I am a newbie. they guy at the wine shop told me to put the yeast
directly in my carboy(doing a chardonnay), and did not say to put it in
warm water to start the yeast.

Question, somebody, including the directions on the Lallemand wrapper says
too. It has been 12hrs of adding the yeast and nothing is happening!
Is this because I did not add it correctly? or will it still work but
slower? and if slower could I hurt the wine???

best,

/chris

Chris,

I always rehydrate my yeast to get them going, but it's not completely
necessary. Kit makers just have you add it dry - I think for fear that
you'll kill the yeast if the water you use to hydrate is too hot. Anyway,
it should still work out OK and it won't hurt the wine at all to just pitch
it in dry.

Ed


"wally" > wrote in message
news
> Hi, I am a newbie. they guy at the wine shop told me to put the yeast
> directly in my carboy(doing a chardonnay), and did not say to put it in
> warm water to start the yeast.
>
> Question, somebody, including the directions on the Lallemand wrapper says
> too. It has been 12hrs of adding the yeast and nothing is happening!
> Is this because I did not add it correctly? or will it still work but
> slower? and if slower could I hurt the wine???
>
> best,
>
> /chris

I have always added my yeast dry; just sprinkle it on the top of the must
(don't stir). Depending on the temperature, your must should start to perk
after about a day, so hang in there. I've only had problems with 2 batches
over the past 4 years. I think the yeast was bad in one, because when I
added yeast from another packet it started pretty quickly. My other batch
had too much sugar in it - as soon as I lowered the SG (it was way to high)
it started.
Darlene

"wally" > wrote in message
news
> Hi, I am a newbie. they guy at the wine shop told me to put the yeast
> directly in my carboy(doing a chardonnay), and did not say to put it in
> warm water to start the yeast.
>
> Question, somebody, including the directions on the Lallemand wrapper says
> too. It has been 12hrs of adding the yeast and nothing is happening!
> Is this because I did not add it correctly? or will it still work but
> slower? and if slower could I hurt the wine???
>
> best,
>
> /chris

The easiest way to pitch yeast is to simply sprinkle it over the must and do
NOT stir. It usually gets going pretty quick (kits). Any recipe that has you
add campden will be slower to start. Also, make sure the must is at room
temperature before pitching the yeast. If it doesn't get going after 24hrs I
would add another package of yeast.

Al

"wally" > wrote in message
news
> Hi, I am a newbie. they guy at the wine shop told me to put the yeast
> directly in my carboy(doing a chardonnay), and did not say to put it in
> warm water to start the yeast.
>
> Question, somebody, including the directions on the Lallemand wrapper says
> too. It has been 12hrs of adding the yeast and nothing is happening!
> Is this because I did not add it correctly? or will it still work but
> slower? and if slower could I hurt the wine???
>
> best,
>
> /chris

Why not stir?



> The easiest way to pitch yeast is to simply sprinkle it over the must and
do
> NOT stir. It usually gets going pretty quick (kits). Any recipe that has
you
> add campden will be slower to start. Also, make sure the must is at room
> temperature before pitching the yeast. If it doesn't get going after 24hrs
I
> would add another package of yeast.
>
> Al
>
> "wally" > wrote in message
> news
> > Hi, I am a newbie. they guy at the wine shop told me to put the yeast
> > directly in my carboy(doing a chardonnay), and did not say to put it in
> > warm water to start the yeast.
> >
> > Question, somebody, including the directions on the Lallemand wrapper
says
> > too. It has been 12hrs of adding the yeast and nothing is happening!
> > Is this because I did not add it correctly? or will it still work but
> > slower? and if slower could I hurt the wine???
> >
> > best,
> >
> > /chris
>
>

"Mike" > wrote in message >...
> Why not stir?
>

Because the yeast needs oxygen at this stage, so top of the must is
the best place for it. Also, it will get going faster if it's
concentrated in one area, as opposed to dispersed through the must.

Pp

Well said Mike.

Al

"pp" > wrote in message
om...
> "Mike" > wrote in message
>...
> > Why not stir?
> >
>
> Because the yeast needs oxygen at this stage, so top of the must is
> the best place for it. Also, it will get going faster if it's
> concentrated in one area, as opposed to dispersed through the must.
>
> Pp

"Mike" > wrote in message >...
> Why not stir?
>

Because the yeast needs oxygen at this stage, so top of the must is
the best place for it. Also, it will get going faster if it's
concentrated in one area, as opposed to dispersed through the must.

Pp

Why not stir?



> The easiest way to pitch yeast is to simply sprinkle it over the must and
do
> NOT stir. It usually gets going pretty quick (kits). Any recipe that has
you
> add campden will be slower to start. Also, make sure the must is at room
> temperature before pitching the yeast. If it doesn't get going after 24hrs
I
> would add another package of yeast.
>
> Al
>
> "wally" > wrote in message
> news
> > Hi, I am a newbie. they guy at the wine shop told me to put the yeast
> > directly in my carboy(doing a chardonnay), and did not say to put it in
> > warm water to start the yeast.
> >
> > Question, somebody, including the directions on the Lallemand wrapper
says
> > too. It has been 12hrs of adding the yeast and nothing is happening!
> > Is this because I did not add it correctly? or will it still work but
> > slower? and if slower could I hurt the wine???
> >
> > best,
> >
> > /chris
>
>

"wally" > wrote in message
news
> Hi, I am a newbie. they guy at the wine shop told me to put the yeast
> directly in my carboy(doing a chardonnay), and did not say to put it in
> warm water to start the yeast.
>
> Question, somebody, including the directions on the Lallemand wrapper says
> too. It has been 12hrs of adding the yeast and nothing is happening!
> Is this because I did not add it correctly? or will it still work but
> slower? and if slower could I hurt the wine???

You can certainly make a starter, at the very least mix the yeast according
to Lallemand's directions, 50ml of water at approx 95F for 15 min. Then stir
the yeast into the 50ml, and this I gently pour on the top of the must. Stir
the yeast into the must 12-24 hr later.
Steve

REHYDRATE YOUR YEAST IN WARM WATER (100F) FIRST. lET SIT 15 MIN AND
AD TO CARBOY. YOUR REHYDRATION WATER SHOULD BE 5X THE WIEGHT OF THE
YEAST YOU ARE PITCHING.
The reason this is important is that active dried yeast will such up
anything that has moisture until it reaches equillibrium with its
enviornment. By adding directly to the must you will poison a good
proportion of your yeast culture as the osmotic pressure will keep
many cells continually desicated and weak. Also homogenezation is a
good thig and stirring is also good to a point as it allows oxygen to
keep up yeast viability and in whites allows greater skin contact and
in reds allows for better tannin extraction (punch downs)

"Zack S" > wrote in message
om...
> REHYDRATE YOUR YEAST IN WARM WATER (100F) FIRST. LET SIT 15 MIN AND
> ADD TO CARBOY. YOUR REHYDRATION WATER SHOULD BE 5X THE WEIGHT OF THE
> YEAST YOU ARE PITCHING.

I might also add that putting a little sugar into the starter is a good
idea. If you let the re-hydrated yeast sit for too long without anything to
eat it'll die.

> The reason this is important is that active dried yeast will suck up
> anything that has moisture until it reaches equillibrium with its
> environment. By adding directly to the must you will poison a good
> proportion of your yeast culture as the osmotic pressure will keep
> many cells continually dessicated and weak. Also homogenization is a
> good thing and stirring is also good to a point as it allows oxygen to
> keep up yeast viability and in whites allows greater skin contact and
> in reds allows for better tannin extraction (punch downs)

I have to correct a small point: whites do not generally benefit from skin
contact. Normally, whites are fermented from pressed, clarified juice. If
not, the wines can be rather coarse.

As far as yeast addition goes, I usually add a starter, prepared from
re-hydrated yeast+sugar, _and_ sprinkle dry yeast over the top of the juice
in the barrel. Sure, this requires more yeast than one might get away with,
but so what? Yeast is _cheap_, and one way or the other, it _goes_! I
consider this to be the belt and suspenders approach to inoculation. ;^D

BTW, don't forget to add yeast nutrient and vitamins (no, _not_ "One a
Day").

Tom S

"Zack S" > wrote in message
om...
> REHYDRATE YOUR YEAST IN WARM WATER (100F) FIRST. LET SIT 15 MIN AND
> ADD TO CARBOY. YOUR REHYDRATION WATER SHOULD BE 5X THE WEIGHT OF THE
> YEAST YOU ARE PITCHING.

I might also add that putting a little sugar into the starter is a good
idea. If you let the re-hydrated yeast sit for too long without anything to
eat it'll die.

> The reason this is important is that active dried yeast will suck up
> anything that has moisture until it reaches equillibrium with its
> environment. By adding directly to the must you will poison a good
> proportion of your yeast culture as the osmotic pressure will keep
> many cells continually dessicated and weak. Also homogenization is a
> good thing and stirring is also good to a point as it allows oxygen to
> keep up yeast viability and in whites allows greater skin contact and
> in reds allows for better tannin extraction (punch downs)

I have to correct a small point: whites do not generally benefit from skin
contact. Normally, whites are fermented from pressed, clarified juice. If
not, the wines can be rather coarse.

As far as yeast addition goes, I usually add a starter, prepared from
re-hydrated yeast+sugar, _and_ sprinkle dry yeast over the top of the juice
in the barrel. Sure, this requires more yeast than one might get away with,
but so what? Yeast is _cheap_, and one way or the other, it _goes_! I
consider this to be the belt and suspenders approach to inoculation. ;^D

BTW, don't forget to add yeast nutrient and vitamins (no, _not_ "One a
Day").

Tom S

"Zack S" > wrote in message
om...
> REHYDRATE YOUR YEAST IN WARM WATER (100F) FIRST. LET SIT 15 MIN AND
> ADD TO CARBOY. YOUR REHYDRATION WATER SHOULD BE 5X THE WEIGHT OF THE
> YEAST YOU ARE PITCHING.

I might also add that putting a little sugar into the starter is a good
idea. If you let the re-hydrated yeast sit for too long without anything to
eat it'll die.

> The reason this is important is that active dried yeast will suck up
> anything that has moisture until it reaches equillibrium with its
> environment. By adding directly to the must you will poison a good
> proportion of your yeast culture as the osmotic pressure will keep
> many cells continually dessicated and weak. Also homogenization is a
> good thing and stirring is also good to a point as it allows oxygen to
> keep up yeast viability and in whites allows greater skin contact and
> in reds allows for better tannin extraction (punch downs)

I have to correct a small point: whites do not generally benefit from skin
contact. Normally, whites are fermented from pressed, clarified juice. If
not, the wines can be rather coarse.

As far as yeast addition goes, I usually add a starter, prepared from
re-hydrated yeast+sugar, _and_ sprinkle dry yeast over the top of the juice
in the barrel. Sure, this requires more yeast than one might get away with,
but so what? Yeast is _cheap_, and one way or the other, it _goes_! I
consider this to be the belt and suspenders approach to inoculation. ;^D

BTW, don't forget to add yeast nutrient and vitamins (no, _not_ "One a
Day").

Tom S

REHYDRATE YOUR YEAST IN WARM WATER (100F) FIRST. lET SIT 15 MIN AND
AD TO CARBOY. YOUR REHYDRATION WATER SHOULD BE 5X THE WIEGHT OF THE
YEAST YOU ARE PITCHING.
The reason this is important is that active dried yeast will such up
anything that has moisture until it reaches equillibrium with its
enviornment. By adding directly to the must you will poison a good
proportion of your yeast culture as the osmotic pressure will keep
many cells continually desicated and weak. Also homogenezation is a
good thig and stirring is also good to a point as it allows oxygen to
keep up yeast viability and in whites allows greater skin contact and
in reds allows for better tannin extraction (punch downs)

I have always added my yeast dry; just sprinkle it on the top of the must
(don't stir). Depending on the temperature, your must should start to perk
after about a day, so hang in there. I've only had problems with 2 batches
over the past 4 years. I think the yeast was bad in one, because when I
added yeast from another packet it started pretty quickly. My other batch
had too much sugar in it - as soon as I lowered the SG (it was way to high)
it started.
Darlene

"wally" > wrote in message
news
> Hi, I am a newbie. they guy at the wine shop told me to put the yeast
> directly in my carboy(doing a chardonnay), and did not say to put it in
> warm water to start the yeast.
>
> Question, somebody, including the directions on the Lallemand wrapper says
> too. It has been 12hrs of adding the yeast and nothing is happening!
> Is this because I did not add it correctly? or will it still work but
> slower? and if slower could I hurt the wine???
>
> best,
>
> /chris

"wally" > wrote in message
news
> Hi, I am a newbie. they guy at the wine shop told me to put the yeast
> directly in my carboy(doing a chardonnay), and did not say to put it in
> warm water to start the yeast.
>
> Question, somebody, including the directions on the Lallemand wrapper says
> too. It has been 12hrs of adding the yeast and nothing is happening!
> Is this because I did not add it correctly? or will it still work but
> slower? and if slower could I hurt the wine???

You can certainly make a starter, at the very least mix the yeast according
to Lallemand's directions, 50ml of water at approx 95F for 15 min. Then stir
the yeast into the 50ml, and this I gently pour on the top of the must. Stir
the yeast into the must 12-24 hr later.
Steve

Chris,

I always rehydrate my yeast to get them going, but it's not completely
necessary. Kit makers just have you add it dry - I think for fear that
you'll kill the yeast if the water you use to hydrate is too hot. Anyway,
it should still work out OK and it won't hurt the wine at all to just pitch
it in dry.

Ed


"wally" > wrote in message
news
> Hi, I am a newbie. they guy at the wine shop told me to put the yeast
> directly in my carboy(doing a chardonnay), and did not say to put it in
> warm water to start the yeast.
>
> Question, somebody, including the directions on the Lallemand wrapper says
> too. It has been 12hrs of adding the yeast and nothing is happening!
> Is this because I did not add it correctly? or will it still work but
> slower? and if slower could I hurt the wine???
>
> best,
>
> /chris

The easiest way to pitch yeast is to simply sprinkle it over the must and do
NOT stir. It usually gets going pretty quick (kits). Any recipe that has you
add campden will be slower to start. Also, make sure the must is at room
temperature before pitching the yeast. If it doesn't get going after 24hrs I
would add another package of yeast.

Al

"wally" > wrote in message
news
> Hi, I am a newbie. they guy at the wine shop told me to put the yeast
> directly in my carboy(doing a chardonnay), and did not say to put it in
> warm water to start the yeast.
>
> Question, somebody, including the directions on the Lallemand wrapper says
> too. It has been 12hrs of adding the yeast and nothing is happening!
> Is this because I did not add it correctly? or will it still work but
> slower? and if slower could I hurt the wine???
>
> best,
>
> /chris