I'd actually disagree with those instructions at least in 1 point - if
I read them correctly, there is a 4hr period where the yeast is just
sitting in water with nothing else. Lallemand specifically says this
should not be longer than 1/2 hr as after this the yeast starts dying
from the lack of nutrients.
This is what works for me - I can usually get a strong and healthy
starter going in 4-6 hrs this way:
- dry yeast rehydrated in 10x times warm water per yeast manufacturer's
instructions, add GoFerm to water before adding yeast, _don't_ add
other yeast nutrients, specifically anything that contains DAP
- 15-30 mins after add 1 cup or so of juice diluted with 1/2 cup of
water, heated up close to the temperature of the yeast mixture
- pitch when the starter is going strong. Lower down its temperature to
within 5F of the must by slowly diluting with the must and/or slowly
cooling it down in a water bath. This is the only tricky part as you
don't want to shock the yeast by rapid changes in temperature.
I'm not sure what you mean by adding syrup - are you talking about
using sugar syrup instead of juice? That could be problematic as yeast
needs other things that just sugar to grow - vitamins and minerals -
you won't have those in sugar syrup. If you really want to add the
starter as soon as you have the juice, you can make the starter with
table grape juice in advance.
Pp
Wine Enthusiast wrote:
> Jack Keller's instructions on how to make yeast starters
> (http://winemaking.jackkeller.net/feeding.asp) suggests that a total of
> less than a cup of must/juice should be added during the starter's long
> time of creation. I realize that his instructions are based on a
> professional's advice, but how different would it be to make the
> starter, add a cup of juice, and pitch the next day? Is it worth the hassle?
>
> Is it possible to do like above, but add all of the syrup (diluted) you
> would normally add to the juice/must? I am wondering if I could ferment
> the syrup's sugar first and delay the time my juice is exposed to the air.