EC1118

[wineview]

I have three packages of 1118 with an expiration date of 2/2021. They have been stored in a refrigerator since I bought them. Can I use this yeast in September?

Thanks
WV

 

[joeswine]

yes,....

 

[winemaker81]

I agree with @joeswine, the yeast should be fine. Rehydrate with a nutrient and a bit of sugar before use, and you'll know within probably 15 minutes if the yeast is viable.

If you don't know the storage conditions OR if you do know the storage conditions and they are not favorable, nuke the yeast. Your storage conditions are good, so you should be fine.

Is the date an actual expiration date, or is it a "best by" date?

 

[wineview]

I agree with @joeswine, the yeast should be fine. Rehydrate with a nutrient and a bit of sugar before use, and you'll know within probably 15 minutes if the yeast is viable.

If you don't know the storage conditions OR if you do know the storage conditions and they are not favorable, nuke the yeast. Your storage conditions are good, so you should be fine.

Is the date an actual expiration date, or is it a "best by" date?

"BBD". I am assuming that means Best By Date.
While we are on the subject of pitching, my practice has always been to sprinkle on top of the Must. Does re-hydrating make for a better start?

WV

 

[cmason1957]

"BBD". I am assuming that means Best By Date.
While we are on the subject of pitching, my practice has always been to sprinkle on top of the Must. Does re-hydrating make for a better start?

WV

Proper rehydration gives a quicker start. Allows the yeast to wake up and acclimate, prior to being put in the somewhat harsh environment of your wine. And if you are ever in doubt about the viability of the yeast, it gives you a chance to visually inspect if the yeast appears to be waking up, prior to putting it into your must.

 

[wineview]

Proper rehydration gives a quicker start. Allows the yeast to wake up and acclimate, prior to being put in the somewhat harsh environment of your wine. And if you are ever in doubt about the viability of the yeast, it gives you a chance to visually inspect if the yeast appears to be waking up, prior to putting it into your must.

Let me push this a bit further. Let's say I have five buckets of juice and five packages of yeast. Can I rehydrate all five packages in one vessel and then distribute evenly into the five buckets? Or, is it better to rehydrate each package individually.

 

[winemaker81]

Additionally, the starter gives the yeast an opportunity, in a very ideal condition, to multiply, so the colony you pour into your fermenter is larger.

In the Finer Wine Kits documentation, a starter is prepared using an unspecified nutrient and left to grow for 18-24 hours. When adding it to the must, the direction state to pour it down the side of the container so the starter doesn't spread initially, as the colony will grow faster in a larger grouping. [this is my paraphrase.]

The idea of giving the colony time to grow in an ideal environment had not occurred to me previously. This will be my practice going forward.

Regarding rehyrating in a batch, if you can divide the 5 evenly, it doesn't matter. If you can't (or don't) the musts with the least yeast will grow the slowest.


EDIT: Best by dates are often a legalism. It doesn't mean a product has magically gone bad on that date; rather it provides protection for the manufacturer if an old product is used and fails. Stored properly, that yeast may be viable for another 5 years. And as Craig & I agree, you'll find out quickly if the yeast is good if you rehydrate before use.

 

[BernardSmith]

Let me push this a bit further. Let's say I have five buckets of juice and five packages of yeast. Can I rehydrate all five packages in one vessel and then distribute evenly into the five buckets? Or, is it better to rehydrate each package individually.

Technically, if you rehydrate properly you can create enough starter to inoculate all five batches with ONE single package. But you are not simply "rehydrating", you are GROWING a colony... You would want enough sugar at a low enough SG so as not to stress the yeast (about 1.035 -1.040), with all the Nitrogen and minerals (Go-ferm?) they will need to repair and build cell material and PLENTY of O2

 

[Sailor323]

I have three packages of 1118 with an expiration date of 2/2021. They have been stored in a refrigerator since I bought them. Can I use this yeast in September?

Thanks
WV

I recently proofed a packet of EC1118 that expired 20 years ago. Stored in the freezer, took off right away in a bit of H2O with a pinch of sugar

 

[wineview]

Proper rehydration gives a quicker start. Allows the yeast to wake up and acclimate, prior to being put in the somewhat harsh environment of your wine. And if you are ever in doubt about the viability of the yeast, it gives you a chance to visually inspect if the yeast appears to be waking up, prior to putting it into your must.

How long do you leave the yeast in starter before pitching?

 

[Jim Welch]

They are most likely viable, properly rehydrating and making a starter are IMO very very helpful.
I come to winemaking from being a long time brewer, and metaphorically speaking I see making a starter as taking a platoon or a company and growing it into an entire damn army!
The very first batch of wine I made I “sprinkled” the yeast on then fretted for two days until fermentation kicked off. I quickly adopted my brewing practice of making a starter and fermentation kicks of 8-12 hours later. By that I mean cap formation and moderate foaming,
I like to pitch my starters at high krausen, I.e. with a head of foam on the starter. Sometimes this comes and passes as I sleep and in that case I swirl the flocculated yeast up and pitch

 

[winemaker81]

How long do you leave the yeast in starter before pitching?

I've pitched as quickly as 15 minutes. However, the Finer Wine Kits instructions said 18-24 hours. Once I thought about it, this makes sense, as it gives the yeast time to begin multiplying to produce a larger initial colony.

The last couple of years the grapes I purchased arrived cold and took a day to warm up to 68 F, and I simply sprinkled the yeast on top of the must. This year I'm going to make the starter when I get the grapes home, so the starter has that 18-24 hours to grow.

 

[wineview]

They are most likely viable, properly rehydrating and making a starter are IMO very very helpful.
I come to winemaking from being a long time brewer, and metaphorically speaking I see making a starter as taking a platoon or a company and growing it into an entire damn army!
The very first batch of wine I made I “sprinkled” the yeast on then fretted for two days until fermentation kicked off. I quickly adopted my brewing practice of making a starter and fermentation kicks of 8-12 hours later. By that I mean cap formation and moderate foaming,
I like to pitch my starters at high krausen, I.e. with a head of foam on the starter. Sometimes this comes and passes as I sleep and in that case I swirl the flocculated yeast up and pitch

Long time brewer here as well. I used a stir plate back then. Tell me your formulation to start a package of wine yeast.
Thanks

 

[Jim Welch]

Long time brewer here as well. I used a stir plate back then. Tell me your formulation to start a package of wine yeast.
Thanks

I'm more than happy to share that.
I use Go Ferm to rehydrate following Scott Labs directions, then to supply sugar I use a 10 oz. bottle of Welch's Concord Grape Juice. It is not wine juice but I figure it is a bit closer to must than sugar water. 15-20 minutes after hydration I start adding the Welch's CGJ using small additions taking care to attemperate. First dose is maybe 1 1/2-2 oz. then 15-20 minutes later add maybe 2-3 oz, then about 30-40 minutes later add the balance of the 10 oz bottle. After the first addition I shake the heck out of the bottle just prior to each addition hoping to get a bit of oxygen into the CGJ.
Also since you're a brewer I'll mention this, I have an oxygenation system for brewing on hand so I always oxygenate the must just immediately prior to pitching. I use a 0.5 micron stone running 1 Liter per minute through it for about 45-50 seconds in a 6 gallon batch. It is certainly not necessary since many folks make good wine without oxygenating but if you have an oxygenation system on hand it can only help as long as the must doesn't get over oxygenated.
I have stir plates but do not use them for a wine starter, the initial yeast population is not as critical in wine making as it can be in beer making but you certainly could use one if you wish. I rehydrate in a sanitized 500 mL wide form beaker and after the first CGJ addition transfer to a sanitized 2 Qt. Ball jar with an air lock.

Edit: I had originally erroneously stated I used Fermaid K at rehydration. I use Go Ferm, mea culpa

 

[wineview]

I'm more than happy to share that.
I use Fermaid K to rehydrate following Scott Labs directions, then to supply sugar I use a 10 oz. bottle of Welch's Concord Grape Juice. It is not wine juice but I figure it is a bit closer to must than sugar water. 15-20 minutes after hydration I start adding the Welch's CGJ using small additions taking care to attemperate. First dose is maybe 1 1/2-2 oz. then 15-20 minutes later add maybe 2-3 oz, then about 30-40 minutes later add the balance of the 10 oz bottle. After the first addition I shake the heck out of the bottle just prior to each addition hoping to get a bit of oxygen into the CGJ.
Also since you're a brewer I'll mention this, I have an oxygenation system for brewing on hand so I always oxygenate the must just immediately prior to pitching. I use a 0.5 micron stone running 1 Liter per minute through it for about 45-50 seconds in a 6 gallon batch. It is certainly not necessary since many folks make good wine without oxygenating but if you have an oxygenation system on hand it can only help as long as the must doesn't get over oxygenated.
I have stir plates but do not use them for a wine starter, the initial yeast population is not as critical in wine making as it can be in beer making but you certainly could use one if you wish. I rehydrate in a sanitized 500 mL wide form beaker and after the first CGJ addition transfer to a sanitized 2 Qt. Ball jar with an air lock.

Thanks!

 

[wineview]

I've pitched as quickly as 15 minutes. However, the Finer Wine Kits instructions said 18-24 hours. Once I thought about it, this makes sense, as it gives the yeast time to begin multiplying to produce a larger initial colony.

The last couple of years the grapes I purchased arrived cold and took a day to warm up to 68 F, and I simply sprinkled the yeast on top of the must. This year I'm going to make the starter when I get the grapes home, so the starter has that 18-24 hours to grow.

What is your process to make your starter.

 

[winemaker81]

What is your process to make your starter.

Yeast, yeast nutrient or yeast starter, and 1 cup water. Let set 18-24 hours, then add to wine.

If the yeast is old, add 1/2 tsp sugar to give the yeast something to eat so you have good evidence it's alive.

 

[Swedeman]

Tim Vandergrift's take on the need for a yeast starter in wine could be found: here

When I make wine I only re-hydrate the yeast, but when brewing beer I make starters whenever needed.

 

[mikewatkins727]

What is your process to make your starter.

Try this technique to rehydrate the yeast in preparation to pitching it: Add the yeast (one packet) to one cup of warm water (100℉ +/- 5℉), add a pinch of yeast nutrient. If in 30 minutes it looks to be foamy, proceed. At the 4 hour mark add ¼ cup of water. Another 4 hours later add ¼ cup of wine must. Another 4 hours add ½ cup of wine must, another 4 hours pitch the yeast. What you are doing is waking up the yeast and allowing it to multiply, by adding wine must you are adapting the yeast to the wine must environment. After 20 hours there are a lot of yeast bodies to work on the wine. I got this technique from winemaker Jack Keller.

 

[Swedeman]

Yeast, yeast nutrient or yeast starter, and 1 cup water. Let set 18-24 hours, then add to wine.

Huh, no sugar or must? You need that to get some growth.