The Secret Of Success

Instructions supplied by Lallemand

Proper Handling Of Active Dried Wine Yeast.

"Kilgore Trout once wrote a short story which was a dialogue between two pieces of yeast. They were discussing the possible purposes of life as they ate sugar and suffocated in their own excrement. Because of their limited intelligence, they never came close to guessing that they were making champagne." - Kurt Vonnegut, Breakfast of Champions

Fermentation is the process by which a microorganism (yeast) converts sugar into alcohol and carbon dioxide gas. All winemakers know that yeast is not an ingredient like sugar, tannin or SO2, but is a living organism whose role is so critical that without it, no wine, beer or spirit is possible.

Proper rehydration is perhaps the most critical phase in using dried yeast. When we produce Lalvin wine yeast and Danstar beer yeast, we grow it to permit efficient drying with minimal loss of living cells. The drying stage removes not only extracellular water, but most of the water within the cell and bound to the cell's organelles. In the dryer, the yeast cells shrink and desiccate - a very stressed state for a living organism.

To be functional again, the dried yeast cells must reabsorb all their water. When the dried yeast comes in contact with water (or any other liquid) the cells literally act like dried sponges and suck up the needed water in seconds (water uptake). Not only will yeast cells not disperse very well if not properly rehydrated, they can lose a large amount of cytoplasm, reducing the efficiency of oxygen and nutrient transfer to the cells. This impedes growth and activity (sluggish or stuck fermentations). Proper rehydration can ensure healthy yeast cells and good fermentation characteristics.

Three Easy Steps

For best results, rehydrate active dried wine (or beer) yeast by opening the 5 gram sachet and pouring contents into 50 mL (1/3 cup) clean 40°C (104°F) water.
Stir lightly and allow the yeast suspension to stand for at least 15 minutes but no longer than 30 minutes, then stir again.
Then pour the yeast suspension (inoculation) into the juice or must (or wort, if brewing beer) to start the fermentation.