How to Add Yeast in Wine Making
Because fermentation is the process that creates wine, the addition of yeast is the most important step in wine making. Prior to beginning, ensure all utensils and containers are sterilized with boiling water and a sanitizer designed for food preparation applications.
Items needed:
- Grapes or grape juice concentrate
- Sieve
- 3-gallon fermentation vessel
- Sugar
- Water
- Wooden spoon with a long handle
- Yeast nutrient
- Yeast
- Hydrometer
Instructions:
- Extract juice from grapes by pressing the fruit and straining the liquid through a fine sieve. Alternately, you may use grape juice concentrate instead of pressing the fruit. Place the liquid or concentrate in a 3-gallon fermentation vessel. Add at least 1 pound of sugar and enough water to create a palatable mixture measuring 4 quarts. Stir well with the wooden spoon and allow the sugar to thoroughly dissolve.
- Add 1 teaspoon of yeast nutrient to the mixture. Stir gently with the wooden spoon.
- Sprinkle one packet of yeast over the juice mixture. The type of yeast you select is largely dependent on the type of wine you are making. Common choices include Champagne, Flo Sherry and Montrache.
- Stir the mixture gently once bubbles rise to the liquid's surface.
- Allow the mixture to sit for one week. Stir the mixture twice each day during the fermentation process.
- Use the hydrometer to find the mixture's specific gravity. The wine is ready for the next stage in the wine making process when the hydrometer's reading is at least 1.020.