WINE MAKING & HOW TO BREW

How to Use Yeast in the Fermentation of Red and White Wine

	Yeast for wine making comes in four basic forms:
	Baker's yeast - sold as a dough like lump that is best stored in the refrigerator Dried yeast - sold as a powder in a packet, sometimes as tablets. Liquid yeast - sold as a culture in saline, sugar or other solution. Yeast streaks - sold on an agar or gelatine culture media.

Using Dried Yeast

Dried yeast is perfectly satisfactoy for most wine-making.  It is inexpensive and is easy to use and obtain (you will find dried yeast in any superstore, such as Sainsbury's or Tesco's). I've read reports of dried yeast sometimes inparting an "off" flavour owing to contamination, and reports of it making the finished wine a little more difficult to clear - I can only say that I have never experienced either of these problems. The best way to use dried yeast is to decant about a litre of the juice to be formented into a sterile jar and then add one teaspoonful of dried yeast for each gallon of juice to be fermented. Stir to disperse and leave somewhere warm for several hours or overnight to start formenting, and then mix this liquid back into the main body of the juice.