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Winemaking is not a simple work. It requires taking many decisions, and each of them can determine the final quality of the wine. The importance of adding yeast is a frequently raised issue. Some say that you can do without it. Are they right?


To create home-made wine, you need not only fruit - grapes, apples or cherries. In the beginning, it is worth to explain, what yeast is and what function they have. These are microscopic fungi that support the process of alcoholic fermentation. First, they absorb sugar and then produce ethanol and carbon dioxide. Are all types suitable for wine production? Definitely not.


Yeast is divided into several groups. Bakery yeast has a different application, which loaves the bread. Fungi like kefir yeast or beer yeast have a different purpose. We are only interested in the alcohol-resistant Saccharomyces cerevisiae strain. If someone does not use specialized yeast from a wine shop, can wait for the natural fermentation and effects of wild yeast for a long time. However, there is a fear that the fermentation process will end after two hours, so you will still need to use professional yeast.


Basic division of yeast

The producers describe on the packaging what kind of wine can be obtained from certain yeast. Selected and properly cultivated species of microorganisms give much better results during the production of alcoholic beverages. In addition, the yeast from the wine shop is used to obtain a specific effect. You can choose the strength of wine when using specific fruits and determine the length of fermentation. If you have chosen the natural fermentation process, the effects are unpredictable.



You can buy active yeast or passive yeast. The first group is yeast, which can be used almost immediately. Just open the package and pour the granules into the container. Then you need to add a bit warm water and sugar, according to the proportions given on the package. After twenty minutes you can add yeast to the batch.


The use of passive yeasts requires more knowledge, experience and effort. They are produced in the form of dried fruit that contains traces of fungi. Prepare a special mixture of dried fruit, water at 40 degrees Celsius, a teaspoon of sugar and a few drops of fruit juice. The solution in the bottle mix and put in a warm place (about 25 degrees Celsius) for a few days. Every several hours should be shaken again. How to recognize if the product is ready? A 3-4 centimeter layer of foam will appear on its surface.


How to choose yeast for wine?

Manufacturers offer a wide range of different yeast species. Each sachet contains detailed instructions for use and a description of the application. Depending on the expected effect, select a specific species. If the wine is made of black grapes and chokeberry, you should probably use yeast to Malaga. However, when the wine base is grapes with the addition of gooseberries, apples or pears, you should probably choose yeast for Tokay.



Universal yeast are suitable for the production of both white and red wines. They can also be used during restarting fermentation. This is a risky process, but if natural methods fail, you need to reach for specialized products. If the wine is weak or too sweet, just add the wine yeast to minimize the loss. One package can usually be used for 25 liters of wine. The range of stores for wine producers also includes professional yeast, which can regulate the acidity, the content of glycerine or obtain a specific aroma.


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Wilfredo Litan
Wilfredo Litan
Sunday 06th September 2020

Very informative and helpful to my fruit wine activities.

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