when I brew five gallon batches of beer, they work
very well! Use boiled cooled water, however much
yeast you plan to add and DO NOT FORGET the SUGAR. If
the yeast has nothing to eat it will not activate. I
use about a cup of dry malt extract and a pint of
water for a five gallon batch of beer. for 2 liters
of ez caps wine, I use 1/8 teaspoon of ezcaps yeast or
dried champagne yeast, 1/8 cup of corn sugar (get it
from your brew supply store, they sell it for
carbonation priming sugar) and a cup of water. Put it
in a sanitized 20 oz soda bottle and cap it with an ez
cap. Let it sit for at least 24 hours at room temp.
I've also found that the same corn sugar works better
for making a drier, tastier grape ez cap wine. 4.5 oz
per 2 liter batch.
--- Patrick Tan
> You are referring to what is commonly known as Yeast
> Starter.
> Yes, you may do this which will kick start the
> fermentation as well as check if your yeast actually
> still good for use. Imagine preparing all your
> ingredients and pitching yeast that are "dead"??
>
> Dee and Ken
> Would making a mash of yeast and warm water help
> to kick start the
> fermentation process when added to the brew? Any pro
> or cons to this?
> Thanks.
>
> Ken
>
>
>
>
>
>
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ORGINAL POSTER: shannon
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