The easiest way to pitch yeast is to simply sprinkle it over the must and do
NOT stir. It usually gets going pretty quick (kits). Any recipe that has you
add campden will be slower to start. Also, make sure the must is at room
temperature before pitching the yeast. If it doesn't get going after 24hrs I
would add another package of yeast.

Al

"wally" > wrote in message
news
> Hi, I am a newbie. they guy at the wine shop told me to put the yeast
> directly in my carboy(doing a chardonnay), and did not say to put it in
> warm water to start the yeast.
>
> Question, somebody, including the directions on the Lallemand wrapper says
> too. It has been 12hrs of adding the yeast and nothing is happening!
> Is this because I did not add it correctly? or will it still work but
> slower? and if slower could I hurt the wine???
>
> best,
>
> /chris

Why not stir?



> The easiest way to pitch yeast is to simply sprinkle it over the must and
do
> NOT stir. It usually gets going pretty quick (kits). Any recipe that has
you
> add campden will be slower to start. Also, make sure the must is at room
> temperature before pitching the yeast. If it doesn't get going after 24hrs
I
> would add another package of yeast.
>
> Al
>
> "wally" > wrote in message
> news
> > Hi, I am a newbie. they guy at the wine shop told me to put the yeast
> > directly in my carboy(doing a chardonnay), and did not say to put it in
> > warm water to start the yeast.
> >
> > Question, somebody, including the directions on the Lallemand wrapper
says
> > too. It has been 12hrs of adding the yeast and nothing is happening!
> > Is this because I did not add it correctly? or will it still work but
> > slower? and if slower could I hurt the wine???
> >
> > best,
> >
> > /chris
>
>

"Mike" > wrote in message >...
> Why not stir?
>

Because the yeast needs oxygen at this stage, so top of the must is
the best place for it. Also, it will get going faster if it's
concentrated in one area, as opposed to dispersed through the must.

Pp

Well said Mike.

Al

"pp" > wrote in message
om...
> "Mike" > wrote in message
>...
> > Why not stir?
> >
>
> Because the yeast needs oxygen at this stage, so top of the must is
> the best place for it. Also, it will get going faster if it's
> concentrated in one area, as opposed to dispersed through the must.
>
> Pp

"Mike" > wrote in message >...
> Why not stir?
>

Because the yeast needs oxygen at this stage, so top of the must is
the best place for it. Also, it will get going faster if it's
concentrated in one area, as opposed to dispersed through the must.

Pp

Why not stir?



> The easiest way to pitch yeast is to simply sprinkle it over the must and
do
> NOT stir. It usually gets going pretty quick (kits). Any recipe that has
you
> add campden will be slower to start. Also, make sure the must is at room
> temperature before pitching the yeast. If it doesn't get going after 24hrs
I
> would add another package of yeast.
>
> Al
>
> "wally" > wrote in message
> news
> > Hi, I am a newbie. they guy at the wine shop told me to put the yeast
> > directly in my carboy(doing a chardonnay), and did not say to put it in
> > warm water to start the yeast.
> >
> > Question, somebody, including the directions on the Lallemand wrapper
says
> > too. It has been 12hrs of adding the yeast and nothing is happening!
> > Is this because I did not add it correctly? or will it still work but
> > slower? and if slower could I hurt the wine???
> >
> > best,
> >
> > /chris
>
>