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Old 10-01-2009, 09:02 PM   #1
Sep 2009
Posts: 5

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's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
Liked 153 Times on 144 Posts

Some writers don't care that you lose half the yeast by not re-hydrating.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

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Old 10-02-2009, 01:47 AM   #3
Apr 2009
Posts: 1,018
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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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