"Zack S" > wrote in message
om...
> REHYDRATE YOUR YEAST IN WARM WATER (100F) FIRST. LET SIT 15 MIN AND
> ADD TO CARBOY. YOUR REHYDRATION WATER SHOULD BE 5X THE WEIGHT OF THE
> YEAST YOU ARE PITCHING.

I might also add that putting a little sugar into the starter is a good
idea. If you let the re-hydrated yeast sit for too long without anything to
eat it'll die.

> The reason this is important is that active dried yeast will suck up
> anything that has moisture until it reaches equillibrium with its
> environment. By adding directly to the must you will poison a good
> proportion of your yeast culture as the osmotic pressure will keep
> many cells continually dessicated and weak. Also homogenization is a
> good thing and stirring is also good to a point as it allows oxygen to
> keep up yeast viability and in whites allows greater skin contact and
> in reds allows for better tannin extraction (punch downs)

I have to correct a small point: whites do not generally benefit from skin
contact. Normally, whites are fermented from pressed, clarified juice. If
not, the wines can be rather coarse.

As far as yeast addition goes, I usually add a starter, prepared from
re-hydrated yeast+sugar, _and_ sprinkle dry yeast over the top of the juice
in the barrel. Sure, this requires more yeast than one might get away with,
but so what? Yeast is _cheap_, and one way or the other, it _goes_! I
consider this to be the belt and suspenders approach to inoculation. ;^D

BTW, don't forget to add yeast nutrient and vitamins (no, _not_ "One a
Day").

Tom S