How to make wine yeast and what it is used for
If the fermentation process of the must or juice is slow or even imperceptible, it needs to be accelerated. Why is this necessary? With weak fermentation, the juice accumulates from 7 to 10-12 degrees of alcohol.
These wines are considered low-alcohol and unstable; under unfavorable storage conditions, they can quickly mold, sour, or re-ferment. With normal fermentation, wines with an alcohol content of 14 to 17 degrees are stable.
Wine yeast is prepared as follows: take 150-200 grams of raisins (preferably white), pour them into a bottle, add 50-60 grams of sugar, and fill three-quarters of the way with warm boiled water. Then stopper the bottle with a loose cotton stopper and place it in a warm place. At 18-20 degrees Celsius, after 3-4 days, the starter is ready and can be poured into the must or added to the juice, which is slowly fermenting. You can pour the yeast into the wort along with the raisins, but for juice, strain the starter.
Wine yeast consumption: 150 ml per 10 liters of wort.