ProRestart Uvaferm 43

[Lara Hart]

Hello. I'm new to using this for sparkling wine. Can someone please tell me if there is evidence that it's active? I rehydrated according to the instructions, but they still look like "beads". Should I see anything different? I've searched the forums and only found some similar questions. Thanks for any help!

 

[Ajmassa]

Yes. Active yeast hydrating for innoculstion is determined by visual confirmation.

You would see some foaming or bubbling at the surface. And the yeasties rising and dropping as the foaming increases.
UvaFerm43 is typically used to restart a stuck fermentation. I used it once before and hydrated it before an attempted restart.
I also recall the foaming not being significant and second guessing if it was working or not.

 

[Lara Hart]

Hmmm, so how can I know that it's active? There is no foaming/ bubbling happening. Any ideas? Thanks so much for responding.

 

[sour_grapes]

AJ, I believe she is referring to the encapsulated version of this yeast (https://morewinemaking.com/products/prorestart-uvaferm-43-encapsulated-wine-yeast-83-1-mesh-bag.html), where you will not see yeast rising and falling.

Lara, how long ago did you rehydrate the beads? It will take some time for the fermentation activity to become visible. For regular yeast, I would say ~48 hours, but I am afraid I do not know what to expect for the encapsulated version.

 

[Lara Hart]

Thank you, SourGrapes, that is exactly what I used. I rehydrated the yeast about 4 days ago. I waited 12 hours to innoculate the bottles. I just wish I knew if there were tell tale signs of activity.

 

[Ajmassa]

Sorry Lara. I didn’t realize it was the encapsulated yeast. I’m unfamiliar with them. But just did some reading, and it sounds pretty spectacular for stuck ferments.

How’s it looking today?

 

[Lara Hart]

Well, the good news is that it actually does work! LOL. The bad news is that I opened a bottle this morning (expecting still wine) and it shot up like a geyser, thus wasting a bottle. LOL I was having to mop it off my ceiling and cabinets. Next time, I will chill the bottle before opening. And just as I was typing this, I had another bottle pop its cork! I didn't have it wired down all the way apparently. I just checked the others to make sure.

 

[Ajmassa]

Is this what you are doing?

 

[Lara Hart]

That is what I did! I followed instructions from this site.

 

[Ajmassa]

Seems pretty clever When searching for info on the encapsulated yeast I saw this site. I didn’t realize from your 1st few posts that this is what you were doing. It sounds like it’s working at least !