Re: Pitching yeast
- --- In email@example.com, "dbanjo0335" <dbanjo0335@...>
> Is it better to add yeast straight to a sugar wash, or dissolve it
> water first? If adding dry, should it be stirred?If it's a packaged yeast with nutrients in it like a turbo yeast, you
would follow the instructions. Or you would pitch the yeast straight
into the wash at the right temprature.
For dry yeast, in my case Bakers yeast, I mix about 50/50 wash and
tap water and pitch when the temp is around 26 c. I do stir the
yeast in because I pitch up to 100 grams at a time. Wait untill it
foaming out of the container or 15 minutes or so ,then introduce the
rehydryed yeast to the wash.
Here is what the people from Lallemand say;
Dissolve the dry yeast in 50 mL (2 oz)
of warm NOT HOT water (40°- 43°C /
104°-109°F). Let stand 15 minutes
without stirring, then stir well to suspend
all the yeast. Add to previously sulfited must.
(The yeast should not be kept in the
rehydration medium longer
I hope this helps a little, I am no expert on this subject. Just
remember the search funtion on this site is a fantastic tool.