Rehydrating yeast

[Wild Duk]

I've done about 10 kits and just sprinkle on the yeast.. Is rehydrating something that I should consider doing. Or is there not much difference.

 

[djrockinsteve]

Rehydrating will give your yeast a good start and if the yeast is bad you would know right away.

Think of it as you getting up in the morning and having breakfast vs skipping it.

 

[robie]

Along the same lines as what Steve said, kits don't really require the yeast be rehydrated, but I do it anyway. The main reason I rehydrate and create a yeast starter is so I know beyond a shadow of doubt the yeast are viable.

If you don't rehydrate, if fermentation doesn't start, you will always wonder if maybe the yeast were not viable.

 

[Wild Duk]

Never done it so real simple what's the process

Thx

 

[Tom]

2 ways
1 sprinkle it in a glass of water
2 sprinkle it in a glass of water w/ a teaspoon of sugar.
Either way leave it for 30 min add.

 

[Wild Duk]

Thx for quick replies. How warm??? About 1/2 cup???

 

[Tom]

sure room temp 1/2 to 1 C is fine

 

[wvbrewer]

That is how I have always done it. Just some warm water a little sugar and let them wake for about a half hour.

 

[Runningwolf]

I usually make larger yeast starters then a cup. After starting mine I usually add about a half cup of wine to it about every 15 minutes. I add the additional wine about three times. I also found sitting your starter container in a larger vessel or sink of good hot water really expedites things. Doing this does not heat your water above the 105* mark. Also I do not keep adding hot water to the sink and actually pull the container out for the last two additions as I want it to be at room temp when I add it to the wine.

With that said I never do this with kits. The kits are designed to have the yeast just sprinkled on them. I have never had one failed and it's just way to easy not to do it this way.

 

[JohnT]

I never hydrate my yeast.

I ferment in large tubs, so I always pitch several packets of yeast to start things off. I be midful of the expiration date on the yeast packets (a always make sure that the expiration date is at least a year away.

I have never really had a problem in kicking off fermentation (KOW), but I always do a second innoculation 12 hours later (after my first punch down).