Rehydrate dry yeast? - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Rehydrate dry yeast?

Reply
 
Thread Tools
Old 12-08-2010, 06:18 PM   #1
FenoMeno
Recipes 
 
Nov 2009
Grand Haven, Michigan
Posts: 125
Liked 1 Times on 1 Posts



I have been told by a few very successful members of my brew club Not to rehydrate yeast when making Cider. However, I can't get a straight answer as to why...other than: You simply don't need to...

The several batches I have made fermented fine just pouring in dry. Thoughts/suggestions?
__________________
The bottle was dusty, but the liquor was clean~

 
Reply With Quote
Old 12-08-2010, 06:25 PM   #2
Nateo
 
Nateo's Avatar
Recipes 
 
Jul 2010
Bennett Springs, MO
Posts: 2,050
Liked 39 Times on 30 Posts


I've never rehydrated dry yeast, and never had any problems with fermentation.

If you're making a low strength cider, the juice is basically just water, with a little bit of sugar in it. So the yeast should rehydrate similarly to an all-water rehydration. The time that I would worry about rehydrating yeast was if I were making a very high sugar cider, like 1.100+, because the osmotic pressure would stress out the yeast.

But, whenever I make a beer that big I make a large starter, so that's never been an issue. I've never tried to make a cider that big.
__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

 
Reply With Quote
Old 12-08-2010, 09:00 PM   #3
KevinM
Recipes 
 
Sep 2010
Ann Arbor, Michigan
Posts: 1,171
Liked 20 Times on 20 Posts


I think that it depends on the yeast. Many yeasts don't necessarily need to be rehydrated. There are a few out there that give both options of rehydrating and just adding the dry yeast to fermentation vessel.
I agree with Nateo that there's a possibility of watering it down, or perhaps potential sanitation issues due to using multiple vessels, extra work and so on.
There's also the advantage to rehydrating since many items/books/posts talk about yeast absorbing the water, being able to rehydrate without getting any unnecessary gunk in them before their walls are up allowing them to be stronger or somesuch. (Which is exactly what Nateo said about osmoitic pressure).
I've been doing both and haven't seen too much a difference with anything of mine so far, but then I haven't done any real high gravity liquids... except once on accident.

 
Reply With Quote
Old 12-09-2010, 01:08 PM   #4
gratus fermentatio
HBT_SUPPORTER.png
 
gratus fermentatio's Avatar
Recipes 
 
Jun 2008
Montana
Posts: 11,986
Liked 2487 Times on 1375 Posts


I figure the yeast manufacturers know their products pretty well, I just follow the rehydration directions on the pkg, never had any problems. Regards, GF.

 
Reply With Quote
Old 12-09-2010, 02:42 PM   #5
CampFireWine
Recipes 
 
Nov 2010
SE Indiana
Posts: 287

The problem I have always heard is that if you stir in a pinch of yeast in 5 or 6 gal, it takes a long time for them to swim around and reproduce. What I do to combat this is to scatter the yeast on top and alow to float. After 20 min, when it starts to foam, I break it up a little. After another 20 min, I break it up again. I do this several times before giving it a good mix. It just basically keeps them close together until they have established a larger quanity.

 
Reply With Quote
Old 12-09-2010, 02:55 PM   #6
dinnerstick
 
dinnerstick's Avatar
Recipes 
 
Nov 2010
utrecht, netherlands
Posts: 2,019
Liked 270 Times on 197 Posts


they reproduce primarily by asexual budding- don't require any other yeast nearby

 
Reply With Quote
Old 12-09-2010, 03:04 PM   #7
CampFireWine
Recipes 
 
Nov 2010
SE Indiana
Posts: 287

Thats good to know dinnerstick. Thanks.

I think I may have found why it's all confusing.

Whether or not they reproduce through asexual budding depends on the favorability of surrounding conditions: when times are good, yeast clones are produced by budding. In times of environmental stress, yeasts produce spores which are capable of withstanding periods of environmental hardship—perhaps even to lie dormant, until conditions improve and the mingling of genes can take place with the spore of another yeast.
http://science.jrank.org/pages/7438/...#ixzz17cytZ3iq

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
To rehydrate or not to rehydrate? That is the question. SoCalBrewing Cider Forum 2 08-08-2007 01:41 PM


Forum Jump