Reminder needed re: pitching the yeast: do I put it in sol'n 1st?

[wine newbee]

when I first began making wine (mead, summer of '19), I was instructed to put the yeast (lalvin 1118) into a vial with water warmed to a certain temp, mix, then let it sit a while before placing it into the jug with the honey and water. Worked. I don't recall now, though, if I did that in making grape wine last fall -- or did I simply add the yeast to the mass of grapes/water/etc and let fermentation begin? What's the right way to go with this? I'm using lalvin D47 (and it's paw paw wine; a new animal to me). Thx for any suggestions, anecdotes, warnings, etc ....

Mitch

 

[sour_grapes]

My opinion: The best practice (to get a healthy colony going) is to carefully rehydrate it as described. However, simply sprinkling the yeast is pretty foolproof. The yeast always manage to figure it out.

 

[bstnh1]

Sprinkling it on top works fine.

 

[Rice_Guy]

As @sour_grapes says dry yeast basically always works.

The place where we read a lot of “get the yeast going” is if we are making what is expected to be a stuck fermentation, as for example we are doing low pH with a high solids cranberry wine or a high sugar/ low nutrient content mead or a high sugar port.