yeast re-hydration water lallemand - 101winemaking.com free winemaking how to make wine for amateur winemakers

101WINEMAKING.COM
42.4883667, -77.113860700000038

ONLINE and Hyatt Hill Shops closed HOME agricultural trellis lenz moser grapes for sale pick your own . org grapes for wines contact location about us location news 2017 update Thomas G Mitchell Sr. weather choice of 3 sites Fall Bright catalog pdf

Good Rehydration Practices for Selected Yeasts

open the document for the entire procedure.

Key Points

• Correct rehydration and inoculation are crucial for the survival and activity

of selected yeast.

No. 1

􀀁 DO NOT USE JUICE/MUST AT THE BEGINNING of rehydration.

At this stage, dry yeast is not ready to confront the aggressive conditions

of the must (indigenous yeasts, SO2, pH, temperature and

sugars, etc.). The yeast must be given time to gently wake up in

water.

􀀁 MONITOR THE TEMPERATURE of the yeast starter and must. Yeast

is highly sensitive to temperature variations. A thermometer must

be used at each step of rehydration.

􀀁 ADAPT THE YEAST DOSAGE to the must to be inoculated.

Increase the dosage in the following cases:

• Infected harvest

• Recurring or suspected presence of Brettanomyces

• Potential alcohol degree >13% vol.

Minimum dosage is 25 g/hL.

􀀁 IF NECESSARY*, USE A YEAST PROTECTOR at rehydration to provide

protection that will help the health of the selected yeast at the

start and end of fermentation.

􀀁 INOCULATE AS EARLY AS POSSIBLE and after any necessary
prealcohol fermentation treatments. To ensure the good implantation of the selected yeasts and their dominance over indigenous organisms.

www.lallemandwine.com

Departments

Fall Bright

HOME

agricultural

◦	trellis lenz moser

brix

◦	Brix 2016
◦	brix 2015
◦	brix 2014

competitions amateur

◦	competitions

grapes for sale

◦	pick your own . org

grapes for wines

◦	grape varieties by tom mitchell
◦	aurore
◦	baco
◦	blends at fall bright
◦	blends by customers
◦	cabernet franc
◦	cabernet sauvignon
◦	carmine
◦	carmine_olmo
◦	catawba
◦	cayuga
◦	chambourcin
◦	chancellor
◦	chardonnay
◦	colobel
◦	concord
◦	de chaunac
◦	delaware
◦	diamond
◦	foch
◦	gewurztraminer
◦	gamay noir
◦	leon millot
◦	merlot
◦	muscat ottonel
◦	niagara
◦	ny7301 noiret
◦	riesling
◦	seyval
◦	traminette
◦	vidal
◦	vignoles

terminology winemaking talk

testing juices and wines

◦	acid testing tartaric
◦	chemicals for acid testing
◦	phenolphthalein
◦	sodium hydroxide
◦	sodium hydroxide chart
◦	acid test for malic
◦	alcohol
◦	brix testing
◦	hydrometer instructions
◦	proof tralle
◦	refractometer instructions
◦	thief fermtech instruction
◦	residual sugar or rs
◦	titret so2 test

making wine at home

◦	BASIC WINEMAKING
◦	batf
◦	prohibition repealed
◦	equipment use and instruction
◦	airlocks
◦	basic equipment
◦	bungs
◦	carboys buckets
◦	brew belt instructions
◦	carboy carriers and handles
◦	corker
◦	bottle fillers
◦	bottle dressing capsules labels
◦	filter buonvino
◦	buon vino mini jet instructiions
◦	buon vino super jet instructions
◦	check valve instructions
◦	image check valve
◦	degasser
◦	drainers
◦	rinsers
◦	connect john guest
◦	closures
◦	corks
◦	crown screw caps
◦	closure misc-pourer
◦	sparkling
◦	tapered corks
◦	equipment kit brewing
◦	racking
◦	equivalents measurements handy for wine makers
◦	potassium Metabisulfite
◦	where do i start
◦	wine making from juice from Fall Bright, the Winemakers Shoppe
◦	wine making from grapes from Fall Bright, the Winemakers Shoppe
◦	wine making from other fruits
◦	fruit wine making basics
◦	fruit wine additives
◦	apple metheglin
◦	fruit infusion in grape wine
◦	fruity wine
◦	brix sugar adjustment chart and calculations
◦	malolactic
◦	nutrients
◦	fermaid instructions
◦	oak
◦	oak additives
◦	barrels
◦	barrel treatment
◦	barrel wooden spigots
◦	yeast
◦	yeast selection lalvin
◦	yeast selection red star
◦	yeast starter
◦	yeast re-hydration with GoFerm
◦	yeast re-hydration with water

problems in winemaking

◦	acid low
◦	tartaric acid instructions
◦	acid too high in juice or wines
◦	calcium carbonate instruction
◦	cold stabilizing
◦	potassium bicarbonate and bitratrate instructions
◦	Acidex Super K
◦	water for acid reduction
◦	acidex
◦	cleaning contamination
◦	cleaners
◦	one step-straight A inst
◦	b and c brite inst
◦	potassium metabisulfite and citric acid
◦	barrelkleen inst
◦	foaming
◦	filtering cloudy wine
◦	check valve instructions
◦	check valve image
◦	filter instructions bv super jet
◦	filter instructions bv minijet
◦	fining cloudy wines
◦	lq super_kleer instructions
◦	polylact instructions
◦	oxidation
◦	oxidation, browning prevention
◦	oxidation cure
◦	ph may or may not be the problem
◦	rotten egg
◦	hydrogen sulfide prevention
◦	reduless instructions
◦	copper sulfate instructions
◦	ascorbic acid
◦	bocksin
◦	stuck wine
◦	tannin excess
◦	vinegar

specialty wines

◦	bottling a sweet wine - sorbate preservative instructions
◦	blending
◦	late harvest
◦	stopping a fermentation
◦	port
◦	sherry
◦	sparkling wine

concentrates wine

◦	rjspangols instructions
◦	rootbeer
◦	winexpert special

wine and food

vineyard news

◦	crop outlook
◦	crop outlook 2014
◦	crop outlook 2013
◦	cropoutlook_2012
◦	cropoutlook_2011
◦	crop outlook 2010
◦	cropoutlook_2009
◦	cropoutlook_2008
◦	cropoutlook_2007
◦	cropoutlook 2006
◦	cropoutlook_2005
◦	cropoutlook_2004
◦	early budbreak in the vineyard
◦	early bloom 2010
◦	pruning
◦	trellis systems

basic brewing by Tom Mitchell

◦	mashing
◦	hop toxicity in dogs
◦	hop toxicity
◦	hop toxicity treatment

contact location

◦	about us
◦	location

gordon setters

news

◦	2017 update
◦	carl.shively
◦	casler.george
◦	Thomas G Mitchell Sr.