Why do kit instructions say to "sprinkle" the yeast into the primary fermenter?

[RocketBee]

The instructions on the dry yeast package say to rehydrate first. My guess is that the yeast rehydration sequence is a bit touchy. And while it is more effective to rehydrate, if not done properly the yeast can die and fermentation won't kick off well or at all. So it's just easier and best done by sprinkling for the inexperienced wine maker. Is this correct? Are there other reasons?

 

[1d10t]

The kits try and keep things 'fool proof' and easy. The yeast start off healthier if you rehydrate. They are even better off if you use a rehydration formulation. The healthier the yeast are to start and through fermentation, the less chance of stuck a stuck fermentation and off flavors from stressed yeast.

 

[sour_grapes]

Is this correct? Are there other reasons?

I think your understanding is correct. I am not aware of any other reasons, i.e., I don't think there is something about kits that benefit from dry yeast.

Personally, I just sprinkle and let the yeast figure it out!

 

[joeswine]

I've only had a problem once in 25 years of making wine that kit package yeast didn't start.
If you look at any of my threads you'll see ,I sprinkle and walk away , something's are just that simple.Really.

 

[mainshipfred]

RocketBee your assumptions are completely accurate. Personally I rehydrate everything. It's really not that hard and it assures me the yeast is good.

 

[BernardSmith]

Good re-hydration protocol ensures that you have a large viable yeast culture pitched into your must. Poor re-hydration can mean that you have killed a very large percentage of the yeast cells (is the temperature difference between the yeast in solution and the must too large; did you re-hydrate with nutrients? Was the solution you re-hydrated the yeast in too hot for the yeast?) Given the errors novices can make the better option is simply to sprinkle the yeast onto the must and allow the yeast to self hydrate. That may not result in a very large colony but it will result in a large enough colony and that colony may take a little while longer (lag time) to begin to ferment.

 

[joeswine]

I've only had a problem once in 25 years of making wine that kit package yeast didn't start.
If you look at any of my threads you'll see ,I sprinkle and walk away , something's are just that simple.Really.

 

[jbrown]

Never had a stuck fermentation in the 5+ years I've been brewing (knock on wood). Just make sure the must is in the correct temperature range (low 70's is usually perfect) and make sure the yeast isn't expired and has been stored in ideal (cool) conditions. Also, I almost always sub out EC-1118 for RC-212 or Pasteur Red or something similar for dry reds and still never had a stuck ferment.

Like Joe said, it really is that simple.

 

[mainshipfred]

One of the reasons I re-hydrate is it's fun watching the yeast grow. Another is since I am lucky enough to know a few commercial winemakers I try to follow their protocol. I know commercial guys are similar to us and they have differing opinions but the ones I know all have similar methods. Re-hydration of the yeast, pre and post acid adjustments if necessary, use of enzymes and tannins, multiple yeasts, sequential MLB inoculation, blending of a more finished rather than a younger wine. They make an occasional wine I don't care for but for the most part I find their wines very enjoyable. So why not try to copy what they do.

 

[cmason1957]

I generally rehydrate my yeasts as well prior to pitching. Sometimes with wine kits, I just dump them in. Why the difference, I know wine kits are pretty durn near perfect environments for the yeast, they will take off and go. With fruit and grape musts that I have made it, they may not be, I try to get them to be perfect, but sometimes. Also, some fruits just don't like to ferment as well as others, blueberries is one. So wine kits, I sometimes just sprinkle, others I rehydrate to give the yeast time to wake up in a neutral environment. Oh and I am always working at a temp lower than 70F, it's my basement, in the winter, it might be as cold as 62 or 63F.

 

[berrycrush]

It is fun to watch yeast grow as Fred said. I re-hydrate in the juice skimmed from the must so I can be sure the yeast is still good. Other times I just sprinkle into it.

 

[hounddawg]

hum, an interesting read, as for me i have only ever just chunked it in and let it be,,, now i love going into my wine room and sitting there watching my fermentations bubble, and watch and listen to my airlocks bubble, it's like a magical place, because when i sit and watch and listen, i find i am at peace with myself, i am calm, i have no worries, that was a benefit i had never dreamed of, i had quit drinking in oct of 1990, then many years later as my health went down i had 5 different MD, specialist recommend me to drink red wine for the antioxidants in them, so i went and bought red wine, yuck,,, so i did my research on levels of antioxidants in different types of fruit, that and all the old timers were dead , that i grew up drinking their wine and not for my health back then, but i had learned the old ways, but that is a art, so i got on here to marry the old with the new, almost everyone of my wines are very healthy, and i have never partied since 1990,, but on top of the physical health i discovered for me at least a great mental health, i sit hours in my wine room, seeing the bubbles and hearing the bubbles soothes my soul. I enjoy wine making from start to finish then start yet again,,,
Dawg

 

[joeswine]

Hounddawg, it becomes your own world away from it all, until you have to return ,you have the ability in your world to make your wine your way and yes to a small extent it's and art ,more than that it's an expression of one's self and that is a form of mental cleansing for a few hours or so in this day and age. I'm not preaching just stating a fact.
The yeast will do it's own thing if let to it's on course.

 

[DizzyIzzy]

hum, an interesting read, as for me i have only ever just chunked it in and let it be,,, now i love going into my wine room and sitting there watching my fermentations bubble, and watch and listen to my airlocks bubble, it's like a magical place, because when i sit and watch and listen, i find i am at peace with myself, i am calm, i have no worries, that was a benefit i had never dreamed of, i had quit drinking in oct of 1990, then many years later as my health went down i had 5 different MD, specialist recommend me to drink red wine for the antioxidants in them, so i went and bought red wine, yuck,,, so i did my research on levels of antioxidants in different types of fruit, that and all the old timers were dead , that i grew up drinking their wine and not for my health back then, but i had learned the old ways, but that is a art, so i got on here to marry the old with the new, almost everyone of my wines are very healthy, and i have never partied since 1990,, but on top of the physical health i discovered for me at least a great mental health, i sit hours in my wine room, seeing the bubbles and hearing the bubbles soothes my soul. I enjoy wine making from start to finish then start yet again,,,
Dawg

Dawg.......sounds magical, almost spiritual.......you go, guy!!