Alcoholic drinks, if consumed in large quantities, do not lead to anything good. But if you use moderation, good wine will not cause much harm to your health. In certain doses it is even useful, as it cleanses blood vessels. , for example, even provides for daily consumption of this drink.
It's no secret that good wine is expensive. Homemade, on the contrary, will be cheap, but the quality is in no way inferior to store-bought. As the main raw material, you can take overripe fruits and berries, which otherwise would simply rot. However, for subsequent fermentation of the wort, a special starter or pure culture wine yeast will be required. We will tell you how to make wine yeast at home.
Raspberry yeast
In ancient wine recipes you can often find such an ingredient as raspberry wine yeast. It ripens early, so ferment for wine can be made from it before the rest of the berries and fruits ripen. The secret is that bacteria live on the surface of raspberries that can ensure fermentation. They are also found on the surface of other berries, but not always in sufficient quantities.
Not all raspberries are suitable for making sourdough. Only ripe and even overripe berries will ferment well. Of course, washed berries will not work either - after all, there is no yeast left on its surface. For the same reason, there is no point in picking raspberries in the first days after rain.
The collected raspberries should be allowed to stand for a day so that they become slightly acidified. All that remains is to prepare the ingredients:
- raspberries - 4 cups,
- sugar - glass,
- clean water, boiled or spring water - a glass.
The cooking process is as follows;
- Mash the raspberries.
- Add sugar
- Fill with water. Cover with a cloth.
- Place in a warm place, protected from the sun. The optimal temperature is from 22 to 26 degrees.
- Using a wooden spoon, stir the raspberry mixture every 8 hours, making sure to submerge any floating berries. If you don’t do this, everything will turn sour or even moldy.
- After 4 days, squeeze the juice out of the raspberries through several layers of gauze. You can throw away the pulp, and pour the juice into a glass container and put it in the refrigerator. The composition will not ferment there, but later, when added to the wort, it will activate fermentation.
Estimate in advance how much yeast you will need. Their quantity usually depends on the amount of wort: about 30 ml of yeast is added per liter of juice.
Wine yeast from currants
At home, you can prepare wine yeast not only from raspberries, but also from some other berries. In particular, white currants are suitable for these purposes.
Don’t rush and pick unripe berries – nothing good will come of them. Wait until it becomes translucent. Like raspberries, they should not be picked in the first days after rain; washing them is even more unacceptable. But it makes sense to sort through and remove the stalks.
The ratio of components and the cooking process will look exactly the same as when preparing raspberry yeast at home. Application will also be no different.
Raisin wine starter
Raisins are also among the foods that can provide fermentation. In particular, they are used for cooking at home.
Ingredients required:
- raisins - two handfuls,
- sugar – 100 g,
- water - glass.
Cooking process:
- Make syrup from half a glass of water and sugar, dilute with cool water (the remaining amount).
- Without washing or removing the stems, place the raisins in a bottle and fill with syrup. Its temperature should be about 40 degrees.
- Place the bottle in a warm place where the temperature is from 22 to 24 degrees, having previously tied the neck with gauze.
- Shake the container several times a day.
- After a week, strain the liquid.
Unlike wine starter made from fresh berries, raisin yeast can be stored in the refrigerator for a short time - up to 10 days. Therefore, it is not advisable to stock them for future use.
Perhaps readers will wonder why so much pain if there is ordinary baker's yeast, which is supplied in any grocery store. Shouldn't we use them? No no and one more time no! If you use bread yeast, the bouquet of the wine will be very peculiar - it will be dominated not by berry and fruit notes, but by the smell of cheap mash. If you don’t want to bother with preparing homemade wine starter, you can order pure culture wine yeast from the online store and use it according to the instructions on the package.
Wine yeast is a type of yeast used in winemaking; is a colony of bacteria Saccharomyces cerevisiae, capable of converting simple and complex sugars into alcohol.
Wine yeast can be found on the surface of almost all grape varieties. Today, wine yeast refers not only to the bacteria Saccharomyces cerevisiae, but also to a number of other bacteria used in winemaking; however, it is Saccharomyces cerevisiae that has the greatest resistance to its own waste (i.e. alcohol), and it is this species that lives in wine the longest, and is responsible for the souring of wine.
Today, the use of wine yeast is typical not only for home winemakers, but also for large industrialists, large wine producers, both New and Old Worlds. The use of wine yeast allows you to obtain predictable and constant results. Although some critics blame the widespread use of wine yeast as the reason for the uniform taste of many wines, today almost everyone uses yeast, and the use of natural yeasts has been reduced to a minimum.
Often a situation arises when wine fermentation suddenly stops. This happens because the colony of microorganisms in the wine has won, which can no longer exist at the current strength of the drink; however, the amount of sugar is still sufficient to continue life activity. It is in this case that wine yeast is often used to “ferment” the wort and increase its strength to an acceptable level.
How does wine yeast differ from others?
There are 4 main types of yeast - baker's, wine, beer and spirits. Bakeries are used for baking and for producing low-quality alcohol and moonshine. Brewer's yeast is used for beer, alcohol yeast is used to obtain pure alcohol distillate.
As you might guess, wine yeast is used to make grape must and to produce wine. In some cases, it can be used to produce fruit and berry moonshine, however, even in this case, it is preferable to use alcohol yeast. In general, to produce moonshine and other distillates, it is better to use alcoholic yeast, which we wrote about in more detail in the corresponding article.
Baker's yeast cannot be used for winemaking. Firstly, they greatly spoil the taste of wine, making it more like kvass; secondly, the wort foams very strongly; thirdly, such mash “plays” very poorly. Bread, or baker's, yeast dies very quickly from an increase in the alcohol content in the wort, so the wine stops playing almost immediately.
Microbiology of wine yeast
The common name of wine yeast, as mentioned above, is Saccharomyces ellipsoideus, or Saccharomyces cerevisiae.
There are several types of such yeast, already specific microorganisms, in particular, there are:
- Saccharomyces chevalieri is the most commonly found yeast, most often the main one in the fermentation of red wine;
- Saccharomyces oviformis is an alcohol-resistant bacteria that allows you to obtain alcohol strength of up to 17-18%;
- Torulopsis stellata are round or oval microorganisms that are capable of organizing a ring or film on the surface of the wort.
There are many other strains of wine yeast, you can read about them in detail in another article.
How to choose and buy wine yeast?
The most common products on the domestic market are the products of JSC Yeast Plant.
The company produces products in packages of various weights, from 100 grams to 5 kilograms. Yeast is produced in Belarus. A 250 gram package is enough (according to the manufacturer) for 87 liters of mash (about four 21 liter bottles). According to consumer reviews, the strength of the wort can reach up to 20 degrees! With subsequent dilution with water, you can get more wine than there was in the mash. There are also reviews regarding the use of this wine yeast in moonshine brewing: with a wort strength of 20 degrees, the yield is around 2.5-2 liters of distillate per 10 liters of wort.
Another well-known manufacturer is LALVIN.
As in the previous case, everything is packed in bags of various capacities. The author of these terms has never personally used this brand, however, according to reviews, it turns out to be a very high-quality product. In some cases, judging by the reviews, additional feeding is required, however, if the technology is followed, LALVIN wine yeast shows a fairly high efficiency of alcohol formation. The product can begin to ferment at very low temperatures.
How to use wine yeast to make wine?
The process of using wine yeast is simple. Yeast is added to the prepared must (a mixture of grape pulp and a small amount of sweetened water) in accordance with the proportions indicated on the label. Fermentation begins and continues either until the sugar runs out or until the critical strength of the wort is reached.
If fermentation has stopped, it is necessary to determine whether the reason was low sugar levels or high alcohol levels. In the first case, it is enough to add sugar to continue distillation; in the second, it is worth adding water to reduce the strength of the drink and add yeast again. Of course, you should make sure that a temperature favorable for yeast development is maintained at 25-28 degrees. If the temperature is low, the yeast ferments slowly; if the temperature is high, about 29-30 degrees and above, then the yeast simply dies.
Use of wine yeast for other alcoholic beverages
Wine yeast can be used to produce not only wine, but also some other alcoholic beverages.
Moonshine with wine yeast
We have already said more than once that the most optimal choice of yeast for mash and moonshine is alcohol yeast. Wine yeast for moonshine is used quite rarely, since it ferments for quite a long time and does not give a very high yield of product. To prepare wine yeast, they are first diluted with sweetened warm water (to activate microorganisms), after which, after half an hour, they are poured into the finished mash. The mash should sit for about two weeks (long enough, I warned you!), after which it can be distilled.
Whiskey with wine yeast
Homemade preparation is also best done with alcohol yeast. We wrote in more detail about cooking at home here. In the recipe indicated in the link, it is enough to simply replace the yeast with wine yeast and be prepared for the fact that the wort will take much longer to reach a delicate strength for distillation.
Apple wine with wine yeast
First you need to take apple juice from 15 kilograms of apples (about 7-8 liters of juice will come out) and mix with 150 grams of wine yeast. It is also worth adding 5-6 kilograms of sugar (depending on the sweetness of the apples themselves), as well as 8 liters of warm water. The finished volume of about 15-16 liters of wort will just fit into a 21-liter bottle for purified drinking water and for coolers. The wort must be left for 10 days in a warm place away from children and sunlight, putting a water seal on the neck of the bottle. After this, apple wine made with wine yeast can be safely drained, filtered and, if necessary, pasteurized. After this, the wine is bottled and sent for storage.
How to make wine yeast at home?
You can make wine yeast yourself. Of course, in terms of quality they will be much inferior to industrial options, however, in the vast majority of cases this will be enough to obtain a small amount of homemade wine.
From berries
To prepare wine yeast, you will need to create a so-called wine starter. It is necessary to take grapes or raspberries, ripe, but not rotten, and, without washing them under running water, mix them with simple sugar and in warm water until it becomes a thick porridge. It is enough to take about 100 grams of berries, half a liter of water and two tablespoons of sugar. After 2-3 days, when the starter begins to sour and ferment, it can be used instead of purchased wine yeast. The use of such a starter can significantly reduce the fermentation period of wine. The starter itself must be added to the wort in a very small amount, literally half a glass. Using your own starter is very convenient when the volume of wine produced is quite large.
From raisins
As raw materials for creating a starter that will be used instead of wine yeast, you can use raspberries, strawberries, currants, cherries and cherries. However, the best substitute is raisins. It is better to collect berries for breeding yeast in dry and windless weather, preferably in the morning. There shouldn't be any rain before harvesting, so it's worth waiting out in wet weather. You should choose only those fruits that do not have visible mechanical damage, that are free from cobwebs, dirt, traces of mold and dust.
Old raisins, as well as raisins with traces of mold, cannot be used, as they will simply spoil the wort. It is enough to dip just one raisin into the sugar syrup, after which the ready-to-use starter instead of wine yeast will be ready in 2-4 days. Don't overdo it with sugar or your starter will be too sweet.
If you decide to use raisins, then in this case it is recommended to buy literally 20-50 grams of raisins in ten places, rather than just 200 grams in one place. This will allow you to avoid the unpleasant situation of buying either old raisins or raisins with dead yeast. In addition, raisins are often coated with pesticides and pasteurized to help them last longer. It is logical that this has a negative effect on the efficiency of subsequent cultivation of wine yeast.
From the sediment
If you already had wine grown with a cultured batch of yeast, then simply saving the sediment is enough. Wine sediment contains a large number of both dead and living microorganisms. Just pour the sediment into a plate, dry it in a warm place (never in the sun!), and put it in a plastic bag, so you will always have wine yeast on hand. Yeast is in suspended animation and can always wake up as soon as the temperature and sugar level are favorable. Remember. That at temperatures above 30 degrees the yeast begins to die, so you should not dry the wine lees on a radiator or in the sun.
If you have ever experimented in your life, for example, in the kitchen or even in a school laboratory, then you probably had the desire to make your own wine. This is understandable, because grapes are available almost all year round, and sugar is quite accessible. Wine bottles are also not a problem; they can be purchased at sales, in a company store or online.
Well, with wine yeast the situation is somewhat different. They are not so easy to get, even at specialized outlets. But this is not a problem. You can try making your own yeast! It's actually not that difficult if you follow certain rules. So, let's look at the main points of preparing yeast at home.
Video recipe for making raisin yeast:
Required ingredients:
- 2 cups grapes;
- 1 glass of orange juice;
- 1 teaspoon white sugar;
- 2 glasses of grape juice.
Wine yeast preparation process:
Place the grapes (you want the berries to have a natural white coating) in a ceramic or glass bowl. Crush the berries thoroughly so that all the juice comes out. In this case, the dishes must be disinfected to exclude the possibility of unwanted bacteria getting into the mixture. Add enough orange juice to completely cover the crushed berries. Add sugar. Mix everything well and cover with a napkin or kitchen towel. Place the bowl in a warm place (temperature should be around 25 degrees Celsius).
Let the mixture sit and ferment for about two days until it becomes foamy. Depending on the number of yeast cells on the grape skins, this process may occur faster or it may occur more slowly. During the fermentation process, it is necessary to stir the mixture every 6 hours, this is necessary for stable oxygen enrichment. Do not let the mixture ferment too much, otherwise all the yeast will die!
When the mixture has begun the fermentation process, it means the yeast is ready. Strain the mixture through a sieve or any other filter. This mixture can be placed in the refrigerator and used later to speed up the preparation of yeast.
Add 2 more cups of grape juice to the mixture (per half cup of prepared mixture) so you can begin the process of making the next batch of yeast (optional). Subsequently, the entire procedure is repeated. Don't forget about disinfection!
Tips for making wine yeast at home:
- The process of making homemade yeast will be faster if the juice is very sweet, and vice versa, if the sweetness is not enough, then the process of making homemade wine yeast will take longer!
Wine is a common drink. It is popular all over the world. Different types of wine are produced on different continents. They have different tastes and smells, and the strength also varies. The only factor that brings all wines together is special wine yeast, without which the production of an amusing drink is impossible.
Properties of wine yeast
The wine is made from a mass of berries. It mixes with sugar. After this, the mass ferments for several days. During the fermentation process, alcohol is released. It gives the finished wine its characteristic properties, including strength. To obtain a high-quality final product, starters obtained from elite berry crops are used. They have special properties.
When fermenting the must, wild grape microflora is used. They give a spontaneous fermentation that works well when using normal grapes in the must and a favorable temperature. The yeast mixture can cause:
- active fermentation with the formation of carbon dioxide;
growth rate;
rapid cell proliferation;
resistance to fungi and bacteria.
You can make wine yeast with your own hands for home use or buy it in a store. You can purchase varieties belonging to different races:
- Sudak II-9 and Feodosiya 1-19, giving increased acidity of the wort;
sulfite-resistant varieties Sevlyush-72, Feodosiya 1-19 and Beregovo-2;
alcohol-resistant Uzhgorod-671 and Seredne-191;
heat-resistant Turkmenistan 36-5 and Ashgabat-3;
cold-resistant Bordeaux-20 and Kakhuri-7.
In the production of wines, both individual races and their dry mixtures are used.
How to choose the best ones and how to store them
Yeast for wine is a living organism. He is gentle and capricious. Dry mixtures are factory packaged by the manufacturer. The packaging is vacuum, the product is stored in it for up to 2 years. Storage temperature should be within 6-9 degrees. Such conditions exist in the refrigerator compartment. If the material is stored correctly, even after the expiration of the storage period, 80-90% of microorganisms remain alive. At a temperature of 22-25C, up to 50% of them remain. Any food for fermentation should be stored in the freezer: fresh, dry, homemade or store-bought.
Each type of wine requires a specific fermentation temperature. This requires different yeast compositions. There are more than 30 species of them. Production varieties include wine, beer and spirits. They are all divided into races.
They are:
- highly fermentable;
heat resistant;
alcohol-resistant;
sherry
Wines using this yeast are fortified, dry and sweet. To produce dry wine, fermentation is stopped immediately after the end of sugar in the juice. Alcohol is added to fortified wines. Sweet varieties are the result of fermentation of some sugar. Conclusion: the type of wine depends on the yeast. The most popular varieties of commercially produced yeast are Lalvin KV-1118 and Lalvin EC-1118.
The first type is a concentrate for the production of light champagnes, red and white wines. They work well at temperatures of 10-35C. To work, prepare a mixture of 5 g of dry yeast and 50 ml of warm water. The most suitable water temperature is 34-39C. The mixture is mixed well and left for 15-20 minutes. After this, it needs to be mixed again and poured into the wort in a thin stream.
The second type of yeast mass gives the wine purity and a refreshing taste. Used in the preparation of apple and viburnum wine, intoxicating drinks from cherry and hawthorn. The working mixture consists of 300 g of powder per 5 liters of water. Everything is thoroughly mixed. After 20 minutes, the mixture is poured into the wort. More detailed instructions for use are written on product packaging.
Ingredients for yeast starter
Many gardeners try or make wine with their own hands when picking berries. They do not know about the existence of yeast mass, the use of which simplifies the process of making wine. When using starter culture, the quality of the homemade drink also improves.
Wineries specifically produce dry wine yeast. This is done in special laboratories. At home we have to use wild crops. They are on the surface of the berries. Wines with a strength of 15-16 degrees are made using such starter cultures. How to collect this film from the berries - after all, when washing them, the yeast will be washed off from the surface.
To obtain a valuable product, you simply do not need to wash the berries. A wine starter made from a small amount of berries will come to the rescue. Other ingredients are added to them: sugar and water. After a few days, yeast cells will multiply in the starter made from juice, water and sugar. They will begin vigorous fermentation. The result is high quality wine. You can make yeast from raisins, currants, grapes, raspberries and other berries.
Sourdough is prepared only once during the season. When making several servings of wine, a little of the fermenting composition from the first wine is used as a starter. The amount of starter should be 1-2% of the expected amount of finished wine. For dessert wine, the amount of starter material increases to 3-4%.
Homemade recipe for raisin wine yeast
To produce 10 liters of wine at home, the starter consists of 250 g. This composition includes:
- berries - 1 glass;
water - 100 ml;
sugar - 50 g.
For a larger amount of intoxicating drink, you need to increase the dose of yeast. The amount of ingredients increases proportionally. Homemade wine is often made with raisin yeast. Let's look at the process of their manufacture.
The yeast material is made from grapes or raisins. To make from raisins you need to take:
- raisins - 2 handfuls;
sugar - half a glass;
Clean drinking water - 2 glasses.
You need to choose the right raisins. It must be of high quality and well dried. It should feel firm to the touch. Color - bluish-violet, matte. Ponytails are welcome.
First, half of the prepared water is heated. Sugar completely dissolves in it. Cold water is poured into the resulting solution until the solution becomes warm. In this state, it is poured into a glass container with a wide neck. It is filled 2/3 full. The raisins are not washed or peeled, they are simply poured into the dishes. The neck is closed with a stopper and the container is placed in a warm place. You can put it on a sunny windowsill. There fermentation occurs more violently.
The solution is shaken periodically. After two days, active fermentation begins. Wine yeast is ready after a week. They are stored for 10 days in the refrigerator. Then the raw material becomes unfit for consumption.
Terms of use
Not only does wine yeast need to be stored correctly, its use involves awakening and converting dry yeast into liquid. This must be done in the following sequence:
2 hours before use, remove the bag from the freezer and leave it on the table for the yeast to come to room temperature.
To speed up the process of yeast awakening, you need to warm 200-300 ml of drinking water to 32-34C. Pour the contents of the package into a container with water. Do not stir! The yeast will gradually settle on its own.
After 15-20 minutes the yeast should settle. If this happens, they are shaken and left to stand for a while. The final temperature of the mixture should be the same as the wort. The difference should not exceed 5-6C on the plus or minus side. After this, the yeast is introduced into the wort, everything is mixed and a water seal is installed.
The wort container should not be full. You need to leave 7-10 cm on top for foam accumulation. To speed things up, you can add a little wort to the yeast (up to 30% of the yeast capacity). Wait 30-120 minutes. After foam appears, pour everything into the main container. After 10-12 hours, the process of active fermentation begins.
When making any modern wine, wine yeast is necessarily used. In the process of their development they go through the following stages:
- Lag stage. It begins from the moment when yeast grains enter the wort - the nutrient medium. Cells begin to adapt to the substrate. They increase in size, but there is no reproduction process yet;
- The second stage is called logarithmic. During it, the cell population increases and the biomass becomes larger. Cells withstand all negative environmental factors. Fermentation of alcohol begins;
- The third stage is called stationary. Yeast cells stop growing and alcoholic fermentation occurs with intense force;
- The fourth stage is the attenuation of the growth of yeast cells. The mass begins to decrease in size due to intensive autolysis and the use of reserve substances by yeast.
Having gone through all four stages, the yeast mass will make any wine tasty and aromatic.
In nature, yeast forms on the surface of berries, for example, on grapes. They can be easily noticed, as they have a light coating on the skin of the berries. Plaque is formed due to the work of yeast.
Baker's, alcohol, beer and wine yeast grains are classified as industrial yeast. Taking into account the place of origin, grape variety and location of grape plantations, each type of yeast is given its own name. Yeast races, in turn, can be divided into groups. As a result, the races of wine yeast are:
- Highly fermenting;
- Heat-resistant or cold-resistant;
- Alcohol-resistant;
- Sherry.
Alcohol-resistant yeast races are used to make champagne, and sherry yeast races are used to give wines a unique aroma and taste.
Wine is usually made from the juice of grapes or other types of fruits and berries.
If artisanal winemaking occurs, the wort (squeezed juice) begins to ferment without the help of yeast, since the yeast fungi that are present on the surface of the berries themselves begin to multiply intensively. At the same time, lactic acid, acetic acid bacteria, and yeast-like fungi come into force, which can lead to spoilage of the product, or to the production of wine vinegar instead of wine.
For this reason, during the industrial production of wine, in order to avoid spoilage of wine materials, an activated mixture of wine yeast is added to the grape juice.
The type of wine depends on how fermentation occurs. Thanks to wine yeast, sugar, which is part of the grapes, begins to ferment. Fermentation continues until all the sugar is converted.
When there is a lack of oxygen, alcohol is produced due to the influence of yeast. If oxygen is constantly supplied, sugar is completely oxidized and water with carbon dioxide is obtained.
During the initial stages of yeast development, fermentation occurs intensively, because of this, the carbon dioxide that is released prevents atmospheric oxygen from penetrating to the surface of the wort. When fermentation is over, it is important to seal the barrel of wine well. If this is not done, acetic acid bacteria will convert the alcohol into acetic acid. Instead of wine, you will have wine or apple cider vinegar.
In industrial wine production, grape juice containing 25 percent sugar is used.
To obtain white wines, grapes are peeled and seeded. For red wines, the skins and seeds are not removed. Wine yeast, together with sugar, converts the juice into alcohol during fermentation. Yeast substances give wine aroma and pleasant taste. After fermentation, lactic acid bacteria play an important role in imparting flavor to the drink.
Different types of wines have their own production characteristics. For example, to make champagne, fermented wine must be re-fermented. The fermentation of the drink must end in a closed container, as carbon dioxide must accumulate inside.
To get a strong wine (sherry), you need to use special sherry yeast, which is resistant to high concentrations of alcohol in the wine material.
Varieties of wines
Wines are dry, sweet and fortified. To get dry wine, it is important to stop fermentation immediately after the end of the sugar supply in the squeezed grape juice.
Sweet wines are produced by partial fermentation of sugar, when a toxic level of alcohol for wine yeast is reached.
Fortified wines are additionally filled with alcohol.
From the above we can conclude that the type of wine directly depends on how it is produced, as well as what type of wine yeast is used to ferment the juice.
What types of yeast are there?
There are many different types of wine yeast. For example, yeast for wine Lalvin KV-1118, Lalvin EC-1118 and others. Let's take a closer look at the instructions for using each type of yeast.
First view
Lalvin KV-1118 wine yeast is a pure, highly active yeast concentrate that is used for the production of light white wines, red wines and champagne. Also, with the help of such yeast you can restore fermentation.
Yeast mass is usually used at low concentrations, low temperatures, and low fatty acid content. They cope well with their mission in temperatures ranging from 10 to 35 degrees. If you add makeup to the wine material at a temperature below 16 degrees, esters will begin to be produced, which will give the drink a rich aroma. Due to the pronounced killer effect, yeast grains suppress “wild” microflora well.
The instructions for use of such a product say the following:
- Yeasts with the KV stamp are used to express grape aroma in white, rosé and deep red wines;
- Taking into account the type and purity of the raw material, the conditions and duration of fermentation, the required dosage is determined. Typically it ranges from 1 to 4 g/dal;
- They do not contain any additives. They have a moisture content of 6 percent;
- Wine yeast (5 grams) is diluted in water (50 milliliters) 34 - 39 degrees. For them to work properly, it is important that the water temperature is no more than 40 degrees. Then the mixture must be mixed well to break up the lumps and left for no more than twenty minutes. After a while, stir again and add it into the wort in a slow stream. Slow introduction helps the yeast gradually acclimatize and not die when combined with cool wort;
- Yeast for wine can be stored in a dark, dry place for up to a couple of years. Storage temperature should be from five to fifteen degrees. If you open the package, it has a shelf life of no more than six months.
Second type
Lalvin EC wine yeast mass gives red and white wines a refreshing taste and purity. They ferment well even at the lowest temperatures, forming sediment in one place. Thanks to this type of raw material, fermentation can be restarted. It is recommended to use it for making apple wine, as well as from viburnum, hawthorn and cherries. A product marked EC has low foaming, clarifies wine well and collects sediment compactly. The instructions for using yeast with the EC stamp say the following:
- 300 grams of the contents of the bag should be poured into five liters of forty-degree water. Stir thoroughly until smooth;
- When the temperature of the mixture reaches 35 degrees, carefully pour 250 grams of yeast onto the surface. Let sit for 20 minutes and stir well. Then pour the resulting mass into the wort, so that the temperature difference is no higher than ten degrees;
- They can be stored in closed packaging at a temperature of no more than eight degrees Celsius.
Making wine from grapes is not very difficult. It is only important to purchase the right yeast and carefully study what the instructions say. Everything is usually written on it in detail.
Now you know what wine yeast is. What types are they? How you can make different types of wines using different types of production. Amateur winemakers are always proud of their creations, especially if the people around them like them.
