How Much Wine Yeast

[@DIYFermentation]

Sorry, This channel does not offer individual winemaking advice. Amazon, BrewDemon & Canva affiliate product information. As an affiliate I earn from qualifying purchases. My current winemaking setup: BrewDemon Fermenter: www.avantlink.com/click.php?tt=pl&ti=2341&pw=314385&mi=12405&pt=3&pri=1929 Wine Yeast Sampler: amzn.to/3F8gNtf Hydrometer: amzn.to/3l2XbMS Airlocks: amzn.to/36bpGlg Wine Corks & Caps: amzn.to/3vgBA9w Wine Bottle Corker: amzn.to/3zO4fVa Stoppers: amzn.to/3673Tv1 Racking Cane: amzn.to/34YyP19 StarSan: amzn.to/356Tnot Straining Bags: amzn.to/2VKkW4y

[@BioMusing]

This was a very good idea for a video. Thank you.

[@mikehalpern384]

brilliant experiment, thank you. very intriguing. I used to put in 1/3 of a yeast package (1.67g.) but I'm thinking 1/4 (1.25g.) would do just as well since I keep the apple wine in the fermenter for about a month (I only make 1 gallon carboys, apple wine with around 10.5% ABV)

[@johnwriterpoet1783]

Thank you for the video. Your voice is very soothing. I could listen to you speak all day.

[@DIYFermentation]

Thank you for watching.

[@dirtabd]

If you let the yeast set on top awhile and let it do its thing, it will reproduce faster. Cells divide every 90 mins. Dont let it go too long or it will get super yeasty. Its all about balance. It will ferment way quicker. Should be mixed a couple times a day for faster fermentation.

[@eddavanleemputten9232]

Great video! The only time I use a full package of yeast is if I’m using ingredients that might make fermentation harder on the yeast, or if I’m not 100% certain the yeast I’m using still is viable. Pitching more yeast will increase the cell count of viable yeast cells, helping fermentation and avoiding the pitfalls of infection, sluggish fermentation, and stressed yeast. The non-viable cells will also act as nutrient. Generally though I don’t need to worry as I prefer not to keep a large store of yeasts and tend to use opened packages first.

[@DIYFermentation]

Thank you for sharing.

[@steveday4797]

When using a carboy (demijohn here in the uk) I always cut down the amount of yeast. I does tend to stop the stopper from blowing off as the initial fermentation does go a bit slower. It's never affected the end product

[@DIYFermentation]

Thank you for sharing.

[@zoeedwards2942]

A taste test on both of these wines would be great, to see the results of a fast fermentation to a steadier one.

[@TSliw]

Agreed!

[@DIYFermentation]

We will see.

[@BernardAnlageIV]

Head space during primary fermentation isn't a concern. The CO2 produced will push out the other air, providing a protective blanket. On the other hand, too little head space can lead to volcanoes.

[@eddavanleemputten9232]

Exactly. I remember starting a mead with tart cherries and not entirely trusting it wouldn’t blow out the airlock. I was to go to my SO’s house for an overnight stay. Simply decided to take the fermenter with me as I didn’t have enough tubing to rig up a blowoff tube. The next morning I wanted to surprise my love with breakfast in bed and crept downstairs… the airlock was on the floor, the bung a few feet from it and a small puddle beneath the fermenter. Good thing my brew hadn’t hit the ceiling. I quickly cleaned up the mess, de-gassed the brew with a spoon straight from the dishwasher (hot cycle, essentially sterile), replaced everything, made breakfast and headed back upstairs. He still doesn’t know…

[@DIYFermentation]

Thank you for sharing. The extra oxygen druing the first 3-5 days is beneficial for the yeast, and you are correct co2 is heavier thn oxygen.

[@Semajay96]

Love your videos, always come back to you for reference! Does the amount of yeast you add affect the taste? (i.e. Stronger taste of alcohol)

[@jlrobwil]

You are just…….. wonderful

[@DIYFermentation]

Thank you for watching.

[@seankim2743]

Thank you for this. I accidentally poured the whole package of yeast on my first time making juice-to-wine attempt, and wasn't sure if that's okay.

[@DIYFermentation]

Thank you for sharing.

[@debragoodwin2081]

Great job. I suspected that would be your results. If I have a surplus of yeast in my wine refrigerator, I will use a full packet per gallon if it is going to expire within 30 days. Better to use than to loose 🙂

[@DIYFermentation]

Great point!

[@لولورشاد-ض2ف]

Is that mean one full pack is good for 2 gallon?

[@nalahisrael7948]

Thank you

[@DIYFermentation]

You're welcome

[@johnwriterpoet1783]

I was surprised you did not use yeast nutrient.

[@DIYFermentation]

I wanted to keep the experiment as simple as possible.

[@klenmcrock5265]

Nice stove!

[@DIYFermentation]

I can't believe that some people want to start banning gas stoves.

[@klenmcrock5265]

@@DIYFermentation Yeah, some people don't think things through enough. Clowns. 🤡

[@ReeeeeToaded]

So I told my buddy to dump the sugar into the bucket, but he grabbed the bag with about 16lbs in it, it was a rolling bubble for a few days, I added 5 more grams of yeast to help attack the sugar, is it going to recover? I'm half asleep and prolly not making much sense lol

[@jamieemes4292]

Any updates on this process siir?

[@DIYFermentation]

There will be no further updates to this video.

[@robinbranco437]

2 cups of brown sugar, half, a teaspoon of yeast. One gallon mats apple juice will keep you updated March fifth two thousand twenty four super tuesday

[@josayo8919]

Where is the update?

[@robinbranco437]

@@josayo8919 it didn't go as planned 🤦‍♂️, started a new batch. Turned out much better 💯👍

[@josayo8919]

@@robinbranco437 good luck 🤞