rehydrating yeast
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FortMillBrew
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I have never rehydrated dry yeast for wine as it is not necessary. For beer, always.
If you insist, I would add the nutrient to the must not the rehydration solution.
If you insist, I would add the nutrient to the must not the rehydration solution.
theDREWery
Well-Known Member
Adding nutrients, especially DAP, to rehydration water can damage cell walls. The only thing to add to hydration water would be Go Ferm, or something specifically formulated for rehydration.
Mismost
Well-Known Member
follow the instructions on the yeast package, I figure the manufacture knows way more about yeast than we do. I always rehydrate, always get results.
pumpkinman2012
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The following is taken straight from Scott Labs fermentation handbook:
Add the dry yeast to water that is at 104°, mix gently and wait approx 5-10 mins to add a nutrient, I use some of the must or grape juice that I'll be fermenting, I'll heat it to 90° and add it gently to the must. this will not only temper your yeast, but it will give your yeast the necessary nutrients that they need to multiply and reproduce, creating a colony that will be the dominant yeast that will ferment your must properly.
This shows that rehydrating yeast is extremely important cell grown and reproduction, the larger and healthier the yeast is, the better fermentation will be.
Add the dry yeast to water that is at 104°, mix gently and wait approx 5-10 mins to add a nutrient, I use some of the must or grape juice that I'll be fermenting, I'll heat it to 90° and add it gently to the must. this will not only temper your yeast, but it will give your yeast the necessary nutrients that they need to multiply and reproduce, creating a colony that will be the dominant yeast that will ferment your must properly.
