Step 1: Rehydrate the yeast.

Dissolve 1g yeast per 10mls water at 38-41°C.  A 10g package should be dissolved in 100 mls or 4 oz, a 500g package in 5 liters or 1.3 gallons)   Let stand 15 minutes without stirring, then stir to suspend yeast. 

Step 2:  Add to Juice

Option 1.  Add to juice.  This works fine for wine kits and 5-10 gallon lots.  OR Option 2.  Do what professional winemakers do.  They know that yeast grow and perform better when they are gradually acclimated to juice.  After rehydration is complete, add the suspended yeast slurry to an equal amount of grape juice, wait an additional 20 minutes.  Now add the slurry and juice mixture to your juice.

Inoculation Rates

We suggested an inoculation rate of 25g/100 liters (2lbs/1000 US gallons) 

For home winemakers, our 10g package can make up to 40liters (10 gallons).