I'm getting ready to start a couple of wines. I purchased some grapes
from Peter Brehm and they are thawing out in the basement. I have
Sauvignon Blanc and Zinfandel. My supplier, Bosa Grape of Burnaby
B.C. (I like it when my customers plug my store) sold me some yeast
that I am not familiar with. For the Sauvignon Blanc I have Zymaflora
VL3 and for the Zin I have Lalvin BRL97. Each of these is a dry yeast
and each had rehydration instructions on the package. The Zymaflora
said to rehydrate in a sugar water solution while the BRL97 just
water.

Everything I have read recommends just pitching the yeast dry on the
must. This is what I have done in the past with RC212 on Pinot Noir.
Are these yeasts any different? Isn't it easier and safer to just
pitch dry?

Another question. I have 50 grams of each yeast. I know I don't need
the whole 50 grams. How much to I use? I have 80 litres of SB juice
and 25 gallons of Zin grapes.

Thanks in advance.

Dan Emerson

"Dan Emerson" > wrote in message
om...
> I'm getting ready to start a couple of wines. I purchased some grapes
> from Peter Brehm and they are thawing out in the basement. I have
> Sauvignon Blanc and Zinfandel. My supplier, Bosa Grape of Burnaby
> B.C. (I like it when my customers plug my store) sold me some yeast
> that I am not familiar with. For the Sauvignon Blanc I have Zymaflora
> VL3 and for the Zin I have Lalvin BRL97. Each of these is a dry yeast
> and each had rehydration instructions on the package. The Zymaflora
> said to rehydrate in a sugar water solution while the BRL97 just
> water.
>
> Everything I have read recommends just pitching the yeast dry on the
> must. This is what I have done in the past with RC212 on Pinot Noir.
> Are these yeasts any different? Isn't it easier and safer to just
> pitch dry?

I usually do both - sort of a belt & suspenders approach.

Rehydrate the yeast in warm (just over 100°F) water with a teaspoon of
sugar. When it's obviously fizzing it's ready to pitch. Then sprinkle dry
on top of the must/juice and don't stir it in until it's definitely going.

I've used BRL97 on Pinot Noir and Sangiovese with good results. I've never
heard of VL3, but I've used VL2 on Chardonnay. It's a slow, low foaming
strain that I like about equally with CY3079.

> Another question. I have 50 grams of each yeast. I know I don't need
> the whole 50 grams. How much to I use? I have 80 litres of SB juice
> and 25 gallons of Zin grapes.

If you're not making any more wine this year, why not use it all and buy
fresh next year? Sure, you could use half that amount - but yeast is cheap.
Your call...

Tom S

"Dan Emerson" > wrote in message
om...
> I'm getting ready to start a couple of wines. I purchased some grapes
> from Peter Brehm and they are thawing out in the basement. I have
> Sauvignon Blanc and Zinfandel. My supplier, Bosa Grape of Burnaby
> B.C. (I like it when my customers plug my store) sold me some yeast
> that I am not familiar with. For the Sauvignon Blanc I have Zymaflora
> VL3 and for the Zin I have Lalvin BRL97. Each of these is a dry yeast
> and each had rehydration instructions on the package. The Zymaflora
> said to rehydrate in a sugar water solution while the BRL97 just
> water.
>
> Everything I have read recommends just pitching the yeast dry on the
> must. This is what I have done in the past with RC212 on Pinot Noir.
> Are these yeasts any different? Isn't it easier and safer to just
> pitch dry?

I usually do both - sort of a belt & suspenders approach.

Rehydrate the yeast in warm (just over 100°F) water with a teaspoon of
sugar. When it's obviously fizzing it's ready to pitch. Then sprinkle dry
on top of the must/juice and don't stir it in until it's definitely going.

I've used BRL97 on Pinot Noir and Sangiovese with good results. I've never
heard of VL3, but I've used VL2 on Chardonnay. It's a slow, low foaming
strain that I like about equally with CY3079.

> Another question. I have 50 grams of each yeast. I know I don't need
> the whole 50 grams. How much to I use? I have 80 litres of SB juice
> and 25 gallons of Zin grapes.

If you're not making any more wine this year, why not use it all and buy
fresh next year? Sure, you could use half that amount - but yeast is cheap.
Your call...

Tom S

"Dan Emerson" > wrote in message
om...
> I'm getting ready to start a couple of wines. I purchased some grapes
> from Peter Brehm and they are thawing out in the basement. I have
> Sauvignon Blanc and Zinfandel. My supplier, Bosa Grape of Burnaby
> B.C. (I like it when my customers plug my store) sold me some yeast
> that I am not familiar with. For the Sauvignon Blanc I have Zymaflora
> VL3 and for the Zin I have Lalvin BRL97. Each of these is a dry yeast
> and each had rehydration instructions on the package. The Zymaflora
> said to rehydrate in a sugar water solution while the BRL97 just
> water.
>
> Everything I have read recommends just pitching the yeast dry on the
> must. This is what I have done in the past with RC212 on Pinot Noir.
> Are these yeasts any different? Isn't it easier and safer to just
> pitch dry?

I usually do both - sort of a belt & suspenders approach.

Rehydrate the yeast in warm (just over 100°F) water with a teaspoon of
sugar. When it's obviously fizzing it's ready to pitch. Then sprinkle dry
on top of the must/juice and don't stir it in until it's definitely going.

I've used BRL97 on Pinot Noir and Sangiovese with good results. I've never
heard of VL3, but I've used VL2 on Chardonnay. It's a slow, low foaming
strain that I like about equally with CY3079.

> Another question. I have 50 grams of each yeast. I know I don't need
> the whole 50 grams. How much to I use? I have 80 litres of SB juice
> and 25 gallons of Zin grapes.

If you're not making any more wine this year, why not use it all and buy
fresh next year? Sure, you could use half that amount - but yeast is cheap.
Your call...

Tom S