I recently (several days ago) started two batches of muscadine wine planning on using wild yeast as i have in the past but i am concerned about how theae 2 batches will work since the grapes have been frozen. I ordered some Montrachet Red star yeast, which should be in today. How exactly do i go about adding it? Also do i add the correct amount of yeast based on the total gallons of my berries and must mixture? Both batches are in 5 gallon jugs and are probably 3 1/2 gallon in each jug.
Question about yeast
- Thread starter Bnew17
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WilliamSlayer
Well-Known Member
You are right to be worried about getting wild yeast from your frozen must.
My reccomendation: split a packet of the yeast equally between the two 3 1/2 gallon batches (yes, that's based on volume as you guessed).
Good luck!
My reccomendation: split a packet of the yeast equally between the two 3 1/2 gallon batches (yes, that's based on volume as you guessed).
Good luck!
saramc
Well-Known Member
Follow recommendation by the instructions on packet. Yeast are formulated a specific way, some use hydration/starter methods while some are simply sprinkled on.
Packet said to mix with 1/4 cup of water. Made no mentionnon how to putnit in wine...
saramc
Well-Known Member
I simply stir the must well to aerate and then pour the hydrated yeast across the top. Then 12 hours later I stir, then stir 2x/day gently for 1-2 minutes until I transfer to carboy. Works for me.
