Do I need to use the whole packet of yeast for one gallon?

[The forager]

Very new to wine making.

A staff member in the brew shop suggested I add the whole sachet of yeast to each batch of wine, even if its 4 litres or 23 litres. Is this correct?

 

[JohnSand]

I haven't made wine.
With small batches of beer, I used to use half a pack of dry yeast and fold the remaining pack over to store in the fridge.

 

[The forager]

Thanks. I would have thought that was the same with wine.

I don’t see the logic in quarter the amount requiring a full sachet.

 

[Coffee49]

Assuming your juice is at 21 brix or more, half a packet (2 gr.) is plenty, ensure juice is at 22 C. Kits instruct to pitch dry yeast, I experienced a slow startup with 2 kits recently so I would add 2 grams of dry to 1oz. of warm water and let set 10 min. then pitch

 

[The forager]

Thank you.

 

[MilesBFree]

Generally speaking yeast from an open packet won't keep very long so you would probably throw it away shortly, unless you are going to split it between a couple of different batches all started around the same time.

Adding less yeast will usually make the fermentation take a bit longer as the yeasts multiply. Adding more might make it start up quicker.

Usually it doesn't matter much in the end as the yeast will die off once the sugar is used or the alcohol level increases to a point where they can't tolerate it.

 

[The forager]

Generally speaking yeast from an open packet won't keep very long so you would probably throw it away shortly, unless you are going to split it between a couple of different batches all started around the same time.

Adding less yeast will usually make the fermentation take a bit longer as the yeasts multiply. Adding more might make it start up quicker.

Usually it doesn't matter much in the end as the yeast will die off once the sugar is used or the alcohol level increases to a point where they can't tolerate it.

Great thanks. Would the yeast not store ok opened in the fridge?

 

[JohnSand]

I didn't have a problem storing dry yeast in the opened pack, folded and taped. If you want to be more careful you can vacuum seal it. My mom buys bread yeast by the jar, and uses it by the spoonful. Dry yeast has a long life.

 

[D the Catastrophist]

The general rule of thumb I had heard was for making 2 gallons or less, use 1/2 a packet, if over 2 gallons use a whole packet, with the caveat that If ABV is over 13%, use a full packet regardless. Worst case scenario is that a portion of the extra yeast dies off and acts as a nutrient for its fellows to cannibalize.

I know that winemakers often discuss the minimum amount of yeast needed, but I am not sure anyone has tried seeing how much they can add without it negatively impacting the flavor. Might be an interesting experiment, do three different 1 gallon batches with everything the same except 1/2, 1 and 2 packs of the same yeast and track the differences.

 

[z-bob]

I do like the last 2 posters. Half a packet for 2 gallons or less, a whole packet for more than that. (Except mead. I use a whole packet for small batches of mead.) Fold the leftover packet and crease to seal it. Tape it or put a paperclip on it; it will store in the fridge just fine like that.