On Feb 26, 1:16*am, Kirk Mitchell > wrote:
> I'll add that the most explosive batches I've ever done have always
> been.... Pineapple.
>
> Yeast loves that stuff, and it always leaves me with a mess and dry in
> less than 5 days..
>
> I'm guessing that pineapple is mostly frutose..
>
> Kirk

I think that all those things Jim spelled out play significant a role
in determining rate of yeast innoculation. From my very limited
experience, I have use Jack Kellers "Yeast Starter" guide to great
affect.(http://winemaking.jackkeller.net/yeast.asp)

It takes 12 hours for a starter to be made, but I think it is well
worth it. And to me, his reasoning just makes sense.

Basically, Jack's method provides an "acclimation" period for your
yeast (by introducing small amounts of actual must to the starter),
such that over time, you get a 64 fold increase in numbers of living
cells that are already acclimated to the "antagonistic organisms" and
other adverse condidtions that may be in your must. (acidity,
pesticides etc....)

I've used this 4 times now and each time i get massive fermentation
within 24 hours.
(Concord and Cabernet juice)
-Wayne