As an expert sommelier and brewer, I can confidently say that yes, it is necessary to activate or rehydrate yeast before adding it to wine. This is because yeast needs to be in an active state in order to effectively ferment the sugars in the wine must and convert them into alcohol.
The proper kind of yeast for wine fermentation is Saccharomyces, which can be purchased in the form of active dry yeast. Active dry yeast has been dried to preserve it, allowing for longer shelf life and easier storage. It is important to note that not all yeast strains are suitable for winemaking, so it is crucial to choose the right type.
To activate the yeast, you will need to rehydrate it. This process involves adding water to the yeast to wake it up from its dormant state and get it ready for fermentation. Here's a step-by-step guide on how to activate yeast for wine:
1. Start by sanitizing all the equipment you will be using, including the container, measuring spoons, and stirring utensil. This is important to prevent any unwanted bacteria or contaminants from affecting the fermentation process.
2. Measure out the amount of yeast you will need according to the instructions on the package. It is essential to use the proper amount to ensure a healthy fermentation.
3. Heat some water to around 100-105°F (37-40°C). It's important not to use boiling water as it can kill the yeast. The water should be warm but not too hot to touch.
4. Add the measured yeast to a small, clean container and gradually pour the warm water over it. Stir gently to dissolve any clumps and ensure that all the yeast is evenly hydrated.
5. Let the yeast mixture sit undisturbed for about 10-15 minutes. During this time, the yeast will rehydrate and start to become active. You may notice some foaming or bubbling, which is a good sign that the yeast is waking up.
6. After the 10-15 minutes, give the yeast mixture a gentle stir to ensure that it is fully dissolved and active. It should have a creamy or frothy texture.
Now that your yeast is activated, you can add it to the wine must. It is crucial to do this step promptly after activation to ensure that the yeast remains in an active state.
Remember, the yeast plays a critical role in the fermentation process, so it is important to handle it with care and ensure it is properly activated before adding it to the wine must. By following these steps, you can give your yeast the best chance to thrive and create a successful fermentation.
Personal Experience: I have had numerous experiences with activating yeast for various fermentations, including wine. One time, I forgot to activate the yeast before adding it to the must, and the fermentation did not start as expected. It taught me the importance of properly activating yeast to ensure a healthy and vigorous fermentation. Since then, I always take the time to rehydrate the yeast before adding it to any fermentation, and the results have been consistently better.