I started brewing wine and mead about 1 year ago. So I'm a relative newbie, but I have done a lot of research in that time. In my research, I have seen several different techniques for pitching yeast. Each one has proponents that state that their technique is the only way to go. Is there a particular reason that any of these techniques are better than others? Do certain yeasts or musts work better with different techniques?
1) Open dry yeast and sprinkle on surface of cool must. Do not agitate.
2) Open dry yeast and sprinkle on surface of cool must. Wait 10 minutes. Shake the heck out of it!
3) Open dry yeast and sprinkle on a small container of pure water at 100-109 degrees F. Wait 15 minutes then mix into must.
These are the main variations that I see. However, in my experience if I sprinkle the dry yeast onto warm must (100-109 degrees), wait 10 minutes, and then shake the heck out of it, I get immediate fermentation. In fact I did this just this evening with a champagne yeast and the bubble was going a mile a minute after resting for only 30 minutes.
So what's the science behind this? Is there one best method?
Thanks a bunch!
1) Open dry yeast and sprinkle on surface of cool must. Do not agitate.
2) Open dry yeast and sprinkle on surface of cool must. Wait 10 minutes. Shake the heck out of it!
3) Open dry yeast and sprinkle on a small container of pure water at 100-109 degrees F. Wait 15 minutes then mix into must.
These are the main variations that I see. However, in my experience if I sprinkle the dry yeast onto warm must (100-109 degrees), wait 10 minutes, and then shake the heck out of it, I get immediate fermentation. In fact I did this just this evening with a champagne yeast and the bubble was going a mile a minute after resting for only 30 minutes.
So what's the science behind this? Is there one best method?
Thanks a bunch!
