Quick yeast pitching question

[Papinquack]

When you pitch yeast in wine primary do you dry pitch like in beer or do you have to activate yeast. I'm using LALVIN 71B-1122?

 

[Yooper]

I follow the package directions- most say to rehydrate in 90 degree water for 15 minutes, then stir, and then pitch. Do you have your package available to see what the manufacturer suggests?

 

[summersolstice]

It's probably best to rehydrate, as Yooper says, but I've made at least a couple of dozen wines and meads without rehydrating and just pitching directly onto the surface of the must. I posted a photo below of a wine where the yeast was just sprinkled on top. You can see the fermentation has spread throughout the wine but a good deal is concentrated in one area.

 

[Papinquack]

It's probably best to rehydrate, as Yooper says, but I've made at least a couple of dozen wines and meads without rehydrating and just pitching directly onto the surface of the must. I posted a photo below of a wine where the yeast was just sprinkled on top. You can see the fermentation has spread throughout the wine but a good deal is concentrated in one area.

This brings up another question, Do i Stir the yeast in the batch like beer or do I just add to surface?

 

[Yooper]

This brings up another question, Do i Stir the yeast in the batch like beer or do I just add to surface?

If you're sprinkling (beer or wine), you don't stir. That allows the yeast time to acclimate and then through osmosis start to allow the liquid to permeate through them.

 

[Papinquack]

I follow the package directions- most say to rehydrate in 90 degree water for 15 minutes, then stir, and then pitch. Do you have your package available to see what the manufacturer suggests?

Yeah it says to rehydrate. I'll do it like you recommend, after all its your recipe I'm following. Sorry I didnt try to contact you directly but I didn't want to bother you with questions your probrably sick and tired of getting.I made 4 gal. My OG was 1.110. Once I pitch I am supposed to ferment for 30 days then rack for another 30 right?

 

[Yooper]

Yeah it says to rehydrate. I'll do it like you recommend, after all its your recipe I'm following. Sorry I didnt try to contact you directly but I didn't want to bother you with questions your probrably sick and tired of getting.I made 4 gal. My OG was 1.110. Once I pitch I am supposed to ferment for 30 days then rack for another 30 right?

Oh, it's not a problem posting here in the forums, because we all learn from questions and answers.

I rack whenever I have lees, so 30 days for that recipe is about right. It's designed for beginners, so the 30 days isn't written in stone of course, but it's an easy to follow beginning plan. Let me know how it goes.

 

[Papinquack]

sounds good, thanks!

 

[Papinquack]

disregard this post..................................................