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The yeast must then be rehydrated or "activated" before introducing it into the wine mixture or "must" (crushed grapes, skins and sugar). The yeast can be activated with or without the help of a yeast starter, which is essentially "yeast food".
Activating Yeast without a Starter
Obtain a package of active dry wine yeast from a wine store. Some grocery stores may have it as well.
Pour the contents of the package of yeast into a container of tepid tap or spring water (100 to 105 degrees F; 37.7 to 40.6 degrees C); do not use distilled water.
Stir gently, cover and let stand at room temperature or warmer.
Check viability after 1/2 hour. If bubbles appear, cover and allow to stand for 6 to 12 hours. If yeast is not viable, start over with fresh ingredients.("Viability" refers to the yeast being alive and able to reproduce.)
After 6 to 12 hours, add yeast to must mixture.
Alternate Method: Using a Yeast Starter
Activate yeast in warm water as above and let stand for 1/2 hour at room temperature or warmer.
Check viability after 1/2 hour and, if viable, cover and let stand while preparing the starter. If yeast is not viable, start over with fresh ingredients.
In a separate container with lid, prepare the starter using 1/4 cup (59.2 ml) strained must or pre-sweetened fruit juice.
Add the viable water-yeast mixture to the starter mixture.
Cover and let stand for 4 hours.
After 4 hours, add another 1/4 cup (59.2 ml) of juice or strained must.
Cover and let stand for another 4 hours.
Add mixture to must.
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