Comments on: How to Re-Hydrate Yeast http://winemakersacademy.com/re-hydrate-yeast/ Your Winemaking Educational Source Mon, 25 Jun 2018 06:44:38 +0000 hourly 1 https://wordpress.org/?v=6.5.2 By: Gary Beaumont http://winemakersacademy.com/re-hydrate-yeast/#comment-166 Fri, 06 Jun 2014 03:28:00 +0000 http://winemakersacademy.org/?p=784#comment-166 In reply to Matt Williams.

I don’t have a preference really the hardest part is to know the correct temperature of water to hydrate at as I have read somewhere that different strains of yeast have a different temperature range. Hydrating did start the ferment a lot faster.

]]> By: Matt Williams http://winemakersacademy.com/re-hydrate-yeast/#comment-165 Thu, 05 Jun 2014 22:59:00 +0000 http://winemakersacademy.org/?p=784#comment-165 In reply to Gary Beaumont.

I’ve noticed that too Gary and I think you’re right. You’ve got to really dial in the water temperature for the yeast to hudrate properly without being cooked. I prefer to hydrate as it gets things going more quickly. Which method do you prefer?

]]> By: Gary Beaumont http://winemakersacademy.com/re-hydrate-yeast/#comment-164 Sun, 01 Jun 2014 11:28:00 +0000 http://winemakersacademy.org/?p=784#comment-164 HI Matt, just done a kenridge showcase wine, instructions in the box said to sprinkle onto the must. the back of the yeast packet said to hydrate the yeast. Red star premier cuvee yeast. I did as the yeast pack said but have never really bothered before as you said the kit instructions do not mention it. I wonder if this is partly due to them trying to make the whole process as simple as possible and one less possibility for infection.

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