Typically starters are made for high gravity beers. So if I’m making a 5-6 gallon batch of wine that is 76* I am assuming sprinkling on top would be sufficient. Correct me if I am wrong.I have used a stir plate in the past for large quantities of yeast. normally for small batches, 5-6, gallons we just hydrate the yeast in about 104 degree water. if done correctly we add a yeast nutrient, Fermaid-k, in 109 degree water, once it lowers to 106 add yeast and stir wait fifteen minutes and yeast should bloom indicating activity. others may add this to about a cup of more of orange juice for a a yeast starter.
Most wine yeasts are dry and must be properly rehydrated. The instructions have you mix in the yeast with ~100deg water and let rest for up to 20min before gradually adding wine must to the yeast. The ultimate goal is to acclimate the yeast to the sugar/pH of the must while lowering the temperature to that of the must. This isn't really considered a starter though. A true starter is really only absolutely needed if the wine must is very inhospitable like when you are trying to restart a stuck fermentation (high alcohol / low sugar) or working on getting a batch of juice from ice wine (high sugar / high acid) going.In brewing we make a starter by mixing low gravity wort (unfermented beer) and yeast on a stir plate to build up the yeast population. What do you use in wine making and do wine makers use a starter on a regular basis?
I have a stuck wine at 1.008. Nothing seemed to work up to this point. Heat more rehydrated yeast etc. My last resort I believe is to make a starter on my stir plate. What is the best vehicle to mix with the yeast to get it strong and vigorous.Most wine yeasts are dry and must be properly rehydrated. The instructions have you mix in the yeast with ~100deg water and let rest for up to 20min before gradually adding wine must to the yeast. The ultimate goal is to acclimate the yeast to the sugar/pH of the must while lowering the temperature to that of the must. This isn't really considered a starter though. A true starter is really only absolutely needed if the wine must is very inhospitable like when you are trying to restart a stuck fermentation (high alcohol / low sugar) or working on getting a batch of juice from ice wine (high sugar / high acid) going.
One big difference with wine yeasts is that they actually physically change once the alcohol level reaches about 9%. The alcohol in their environment is too adversive and this is why it is difficult (and not recommended) to re-use yeast from one batch to another.