Yeast

It seems I have a hard time with yeast. I'll mention the two I've been using. Lalvin 71b-1122 and Red Star Montrachet. Isn't it suppose to foam up or rise a little after ten or fifteen minutes after you add it to 100* to 105* water. Lalvin goes up to 109* per the instructions. Isn't this how you know if the yeast is any good. If any one has any insight in to this let me know. Thanks!!

Justin,

71B metabolizes more malic acid than many yeasts, but can also add an aroma/flavor similar to bananas. Montrachet is said to be more likely to produce H2S than other yeasts.

Rehydrate by sprinkling yeast directly from the package (I'm assuming 5g packages for home winemakers) into a small amount of warm (100-104F) water and allow to rest without stirring for 20-30 minutes.

Sometimes a light foamy "head" will form, other times the yeast will lie on the bottom and occasionally bubble up, as though it were boiling. This does not really tell you much about the yeast.

I have never had yeast from a relatively fresh 5g package fail to start, or any other unopened package for that matter. I think it's pretty rare. If you're having problems starting a fermentation I would consider other possibilities.

My experience is similar to Alan's. Sometimes it gets foamy, sometimes it doesn't, but once it's been thrown into the must it always seems to get going.


Mike

Well, from the sounds of it my experience is normal. I just thought more was suppose to happen. I just started 5 gals of sweet mead today, just didn't want it going south on me. I see a little activity already so I'm a little relieved at this point. Thanks for the replies.

In over 30 years of winemaking at home I've never re-hydrated yeast. I empty the package of dry yeast directly into juice/must/cuvee and I've always had successful fermentations.

Hi Justin,
Just think what is happening when one re-hydrates viable yeast as Alan suggests. Basically all that is happening is viable yeast cells are up-taking water. Depending upon the number of viable yeast cells up-taking water the slurry might seem to foam a lot more.

Salute