Originally Posted by Meadiator
You can rehydrate in the juice itself, right? Or should it be done in water with a small amount of sugar?
As per the instructions, ideally one should rehydrate in 104* water and every 15 minutes mix with must to drop the temp 10* until equilibrium is reached.
That being said, pitching straight into the juice works too
, but I'd avoid that if the juice is particularly cold. Temperature shocking the yeast during rehydration and the lag phase can lead to cell mutations.