How much yeast to add to primary fermentation?

Siwash said:

The Lavelin site says that a 5 gram pack of yeast for every 5 or 6 gallons of wine should be added to fermentation. But what I am not sure of is how to measure how many gallons I've crushed in order to add this amount. For instance, if I crush 15 lugs (36lbs) of sangiovese how many gallons is this? I know that 1 lug yields about 2 to 2.5 gallons of wine but that is finished product. The amount at the point of crush is obviously higher.

So how much would 15 or 20 lugs require? Any calculation/formula?

Thanks!

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Billpizzaiolo said:

For the past years (lots of them I lost count) I have been using one packet for each 36 lb box of grape and have had very good results. I generally crush 360 lbs of grape each year.

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MisterEd said:

I have a vintner friend who has used 1 regular sized packet of yeast to inoculate up to 30 gallon batches of must. He's done it for years with never a failure. Research the number density of individual yeast cells per milliliter and you can see why he has no fermenting problems. Yeast suppliers obviously welcome a more generous approach to it's use.

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