How to Activate Yeast For Wine

Last Updated: January 28, 2023 Tested

There are only a few ingredients needed to make wine, and yeast is one of the most important. Yeast provides the enzymes needed for the fermentation process of turning sugar into alcohol. You must begin with the proper kind of yeast, such as "Saccharomyces," which can be purchased as "active dry yeast," a form that has been dried to preserve it.^{[1]
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Trustworthy Source
Food and Agricultural Organization of the United Nations
Specialized agency of the United Nations responsible for leading international efforts to end world hunger and improve nutrition
Go to source} The yeast must then be rehydrated or "activated" before introducing it into the wine mixture or "must" (crushed grapes, skins and sugar). The yeast can be activated with or without the help of a yeast starter, which is essentially "yeast food".

Method 1

Method 1 of 2:

Activating Yeast without a Starter

1
Obtain a package of active dry wine yeast from a wine store. Some grocery stores may have it as well.
2
Pour the contents of the package of yeast into a container of tepid tap or spring water (100 to 105 degrees F; 37.7 to 40.6 degrees C); do not use distilled water.

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3
Stir gently, cover and let stand at room temperature or warmer.
4
Check viability after 1/2 hour. If bubbles appear, cover and allow to stand for 6 to 12 hours. If yeast is not viable, start over with fresh ingredients.("Viability" refers to the yeast being alive and able to reproduce.)
5
After 6 to 12 hours, add yeast to must mixture.

Method 2

Method 2 of 2:

Alternate Method: Using a Yeast Starter

1
Activate yeast in warm water as above and let stand for 1/2 hour at room temperature or warmer.
2
Check viability after 1/2 hour and, if viable, cover and let stand while preparing the starter. If yeast is not viable, start over with fresh ingredients.
3
In a separate container with lid, prepare the starter using 1/4 cup (59.2 ml) strained must or pre-sweetened fruit juice.^{[2]
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University of Georgia Cooperative Extension
Division of the University of Georgia focused on research and community education
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4
Add the viable water-yeast mixture to the starter mixture.
5
Cover and let stand for 4 hours.
6
After 4 hours, add another 1/4 cup (59.2 ml) of juice or strained must.
7
Cover and let stand for another 4 hours.
8
Add mixture to must.

Community Q&A

Question

How do I make wine out of fruit?

Community Answer

In the simplest sense, extract juice from your fruit, pitch the yeast onto it and allow it to ferment.