REHYDRATE YOUR YEAST IN WARM WATER (100F) FIRST. lET SIT 15 MIN AND
AD TO CARBOY. YOUR REHYDRATION WATER SHOULD BE 5X THE WIEGHT OF THE
YEAST YOU ARE PITCHING.
The reason this is important is that active dried yeast will such up
anything that has moisture until it reaches equillibrium with its
enviornment. 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 desicated and weak. Also homogenezation is a
good thig 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)