I'm new to this.. fermenting my first batch right now (apple cider wine). I had a question about re-hydrating yeast. Does everyone do this? I was told to just sprinkle it on top and not bother with rehydrating. It's fermenting just fine.
What's the advantage of rehydrating first. Also, why the high temperature of 100-105? If it ferments at 65-75, why would it matter so much that you have the 100-105 temperature? and is the advice I heard regarding that temperature good?
What exactly is the disadvantage of going straight to the must first? I have heard that it takes longer for the yeast to begin fermentation, but mine was going strong after about a day. Also, is it a problem if it takes a little longer to start?
Thanks for all the advice.. you guys have helped me out so much!
What's the advantage of rehydrating first. Also, why the high temperature of 100-105? If it ferments at 65-75, why would it matter so much that you have the 100-105 temperature? and is the advice I heard regarding that temperature good?
What exactly is the disadvantage of going straight to the must first? I have heard that it takes longer for the yeast to begin fermentation, but mine was going strong after about a day. Also, is it a problem if it takes a little longer to start?
Thanks for all the advice.. you guys have helped me out so much!