Yeast starter solution question

[scorpio]

I've noticed several wine recipies call for making a yeast starter solution and some do not. My only experience are wine kits where you just add the yeast packet.


What's the general rule of thumb for the starter solution? Also the same question applies to adding sugar to a receipe some say add and stir others say dissolve in hot water and then add.


Thanks for the help

 

[Wade E]

Dissolving in hot water is playing it safe so as that it does not
settle at the bottom.and give a low sg reading now and a higher sg
reading later and confuse the bejesus out of you! A starter solution
will get things going earlier and also tell you if there is aproblem
that your yeast was not the problem!

 

[NorthernWinos]

I don't do a yeast starter, I do start the yeast...just rehydrate it like it says on the package, use a thermometer to be sure I don't over-cook it...I do add a few sprinkles of sugar [like for bread-making] and now I add a few grains of Yeast Energizer...It takes off like a Lava Lamp...then I just pour it on top of the must and it's off to the races...Edited by: Northern Winos

 

[Wade E]

If your adding sugar and it starts fermenting then its basically a starter.

 

[NorthernWinos]

Oh...I thought a starter is when people add some of the must over a period of time...that I could never even try to do.

 

[Wade E]

Nope, just getting it started so that you know it works is a starter.
Whe you add must to it gradually it is because they have a problem like
stuck fermentation.