Dry or liquid yeast?

Buffman · 11-11-2009, 05:11 PM

I just ordered the Cellar Craft California Reserve Old Vines Zinfandel (12L) from Northern Brewer as my first attempt at winemaking. Should I use the dry yeast that comes in the kit or sub with a liquid yeast alternative? I've been brewing beer for a few years and generally have better results with Wyeast or White Labs liquid yeast. Does it make a difference with wine kits?

kanielb1 · 11-11-2009, 05:51 PM

Your wine will be fine with the yeast that came with the kit.

**summersolstice** · 11-12-2009, 01:52 AM

I always use dry yeast for wine and mea.

**Yooper** · 11-12-2009, 02:01 AM

Yep, me too. I've never been convinced that liquid yeast comes in better strains that the Lalvin and Red Star dry yeast packages.

Buffman · 11-12-2009, 05:20 PM

Thanks, all. I posted a similar question on WinemakingTalk.com and got about the same advice. One follow-up, though: is there a benefit to rehydrating wine yeast, as opposed to sprinkling it dry?

Turnerdude1 · 11-12-2009, 06:03 PM

Done it both ways and both work...

**david_42** · 11-12-2009, 07:32 PM

The main reason liquid yeast doesn't make any difference in wine, juice has a very simple sugar profile and any wine yeast will ferment to its ABV tolerance. Wort is much more complex than juice.

**summersolstice** · 11-13-2009, 12:30 AM

I sprinkled dry yeast for years and never had a problem. I now hydrate with 104F water and Go-Ferm. Likewise, no problems.