Materials Needed
- Active dry wine yeast
- Container(s) with a cover
- Measuring cup
- Tepid spring or tap water (100–105°F or 37.7–40.6°C)
- Pre-sweetened fruit juice or strained must
- Spoon
- Timer
Step-by-Step Guide
Initial Activation of Yeast
Step 1: Purchase Active Dry Wine Yeast
Buy a package of active dry wine yeast from a wine shop. Some supermarkets may also carry it.
Step 2: Add Yeast to Warm Water
Instead of using distilled water, pour the contents of the yeast package into a container of tepid spring or tap water (100–105°F / 37.7–40.6°C).
Step 3: Stir and Let It Stand
Gently stir the mixture. Cover it and leave it at room temperature or slightly warmer.
Step 4: Check for Viability
After 30 minutes, check the mixture. If bubbles form, the yeast is viable. If not, discard and start over with new ingredients.
(“Viability” means the yeast is alive and capable of reproducing.)
Step 5: Add Yeast to Must
If the yeast is viable, add it to the must (the crushed fruit juice mixture used for wine) 6–12 hours later.
Creating a Yeast Starter (Optional Method)
Step 1: Activate Yeast as Before
Activate the yeast in warm water just as in the first method. Let it stand for 30 minutes at room temperature or warmer.
Step 2: Confirm Viability
After 30 minutes, check for bubbles. If the yeast is viable, cover it and leave it while preparing the starter. Discard and restart if there are no bubbles.
Step 3: Make a Starter
In a separate container with a lid, add 1/4 cup (59.2 ml) of strained must or pre-sweetened fruit juice.
Step 4: Combine Yeast with Starter
Add the viable water-yeast mixture to the container with the juice or must.
Step 5: Let It Sit
Cover the container and leave it for four hours.
Step 6: Add More Juice or Must
Add another 1/4 cup (59.2 ml) of juice or must after four hours.
Step 7: Let It Sit Again
Cover and leave it for an additional four hours.
Step 8: Add to Must
Pour the entire yeast starter mixture into the main must to begin the fermentation process.
You’re now ready to continue with the wine-making process, starting with fermentation!
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