I'm getting ready to start a couple of wines. I purchased some grapes
from Peter Brehm and they are thawing out in the basement. I have
Sauvignon Blanc and Zinfandel. My supplier, Bosa Grape of Burnaby
B.C. (I like it when my customers plug my store) sold me some yeast
that I am not familiar with. For the Sauvignon Blanc I have Zymaflora
VL3 and for the Zin I have Lalvin BRL97. Each of these is a dry yeast
and each had rehydration instructions on the package. The Zymaflora
said to rehydrate in a sugar water solution while the BRL97 just
water.

Everything I have read recommends just pitching the yeast dry on the
must. This is what I have done in the past with RC212 on Pinot Noir.
Are these yeasts any different? Isn't it easier and safer to just
pitch dry?

Another question. I have 50 grams of each yeast. I know I don't need
the whole 50 grams. How much to I use? I have 80 litres of SB juice
and 25 gallons of Zin grapes.

Thanks in advance.

Dan Emerson