Dear Wine Wizard, I did not rehydrate my yeast before I pitched it. How do I do this and what happens if I don’t? John Eastwood Cleveland Wine Wizard replies: Rehydrating yeast before adding (pitching) it to juice or must is an important step in assuring a healthy fermentation. Adding dry yeast to a high-sugar solution such as grape juice is like giving a presentation to the boss without having first mapped it out — you’re just not prepared. Yeast cells in their dry form are in a “dormant” state and need to be “woken up” before they can be called on to perform their best for you. Rehydrating them is like lubing them up, getting their cellular mechanisms going, and giving the poor guys a chance to get their heads screwed on straight before they can start chewing away at the sugar. To rehydrate yeast, do what I do — follow the package directions. Companies that sell yeast know the best way to activate their product and will usually include directions on how to do so. If there are
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