How much yeast to add to primary fermentation?

Discussion in 'Yeast, Additives & Wine Making Science' started by Siwash, Aug 24, 2016.

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  1. Aug 24, 2016 #1

    Siwash

    Siwash

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    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!
     
  2. Aug 24, 2016 #2

    spaniel

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    I interpret that as the amount of yeast per gallons of must. At my scale, I just crush, measure my volume of must, and add yeast accordingly. I don't weigh but I know from my number of vines the rough volume I will get so have enough yeast on hand. I crush into 5gal buckets and transfer every 5gal, so I track my total volume.
     
  3. Aug 24, 2016 #3

    Siwash

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    I have a manual hand-crank crusher... I just lay it on top of my fermentation vats and crush away.. I cannot get an exact handle on my volume when i crush. Only once it is pressed and transferred into carboys/demis
     
  4. Aug 24, 2016 #4

    NorCal

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    My calculations are:
    36 lbs of grapes
    3.6 gallons of must
    2.2 gallons finished
    11 750ml bottles

    Most yeast are 1-1.2g of yeast per gallons of must.
     
    Last edited: Aug 24, 2016
  5. Aug 24, 2016 #5

    Siwash

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    That works out to about 9 packets of 8 grams of yeast to 20 lugs... I may add 10 to be on the "safe" side.
     
  6. Sep 7, 2016 #6

    Billpizzaiolo

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    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.

    IMG_0485.JPG
     
  7. Sep 9, 2016 #7

    JohnT

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    That pretty much is what I use. I packet per lug.

    I know that this is much more than is really needed. I do this thinking that I can get a faster ferment and sooner.
     
  8. Sep 10, 2016 #8

    Siwash

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    Love the name Bill!!
     
  9. Sep 16, 2016 #9

    Brian

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    Yeast

    Generally 1 g of yeast for each gallon of finished wine. 36 lbs of grapes yields 2-2.5 gallons so to be on the safe side 3 g per lug. Just my opinion.
     
  10. Oct 3, 2016 #10

    MisterEd

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    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.
     
  11. Oct 3, 2016 #11

    Siwash

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    Well maybe some wild yeast is helping him along the way...
     

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