Chris,

I always rehydrate my yeast to get them going, but it's not completely
necessary. Kit makers just have you add it dry - I think for fear that
you'll kill the yeast if the water you use to hydrate is too hot. Anyway,
it should still work out OK and it won't hurt the wine at all to just pitch
it in dry.

Ed


"wally" wrote in message
news
Hi, I am a newbie. they guy at the wine shop told me to put the yeast
directly in my carboy(doing a chardonnay), and did not say to put it in
warm water to start the yeast.

Question, somebody, including the directions on the Lallemand wrapper says
too. It has been 12hrs of adding the yeast and nothing is happening!
Is this because I did not add it correctly? or will it still work but
slower? and if slower could I hurt the wine???

best,

/chris