But yeast starters are typically used more in brewing than wine making, aren't they ? Brewers often use liquid yeasts and they may need to produce a larger culture before they pitch the yeast when they have five or six gallons of wort. Wine yeasts , I think, tend to be dry yeasts and there are enough active cells in any pack to inoculate 5 or 6 gallons of must, although there are certainly folk who choose liquid ale and lager yeasts to inoculate meads and ciders. Which is not to say that a stir plate will do any harm. It won't. And not to say that your plate certainly looks good. It does.