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Old 10-01-2009, 09:02 PM   #1
Yota
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Sep 2009
KY
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I'm fairly new to this but why do some recipes call for you to add activated yeast & others do not? I've tried several recipes just dumping the pack in & have had no problems at all.



 
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Old 10-01-2009, 09:07 PM   #2
david_42
 
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Oct 2005
Willamina & Oak Grove, Oregon, USA
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Some writers don't care that you lose half the yeast by not re-hydrating.
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Old 10-02-2009, 01:47 AM   #3
gregbathurst
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Apr 2009
Australia
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Pitching without re-hydrating in wine is just wrong. The primary ferment is really important to avoid off-flavours like H2S or worse. If you re-hydrate and use a little yeast nutrient you can be fairly confident you will have a healthy fermentation.

 
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