According to the yeast people, rehydration is the proper way. However,
they also said there is so many viable yeasts in 1 5g package that it
doesn't usually matter, unless you're planning on fermenting in
difficult conditions, like low temperature or high sugar must.

Pp

Marty Phee wrote:
> I have the three wines going right now. One was bought as a kit. That
> one says to sprinkle the yeast on top and wait 5-7 days (pinot grigio).
> The other two I from my friend and we rehydrated the yeast, added and
> stirred twice a day for 3 - 4 days.
>
> Is there a proper way? I'm still very new to this so bear with me.
>
> Marty