I mean simple syrup (granulated sugar and water), but I don't want to
replace the juice. The instructions suggest to use juice in the starter,
but I want to know if syrup, which is usually added to the majority of
must/juice, could be fermented in the starter before the majority of the
juice would be added. In other words, the rest of the juice is all I
want to add to a strong starter in order to speed up fermentation. Possible?

pp wrote:
> 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.
>