Baker's yeast for wine. Wine yeast: how to make, how to apply and where to buy. Getting wine yeast on your own at home
wine yeast- the type of yeast used in winemaking; is a colony of Saccharomyces cerevisiae bacteria capable of processing simple and complex sugars into alcohol.
Wine yeast can be found on the surface of almost all grape varieties. Today, wine yeast is understood not only as the bacteria Saccharomyces cerevisiae, but also a number of other bacteria used in winemaking; however, it is Saccharomyces cerevisiae that has the greatest resistance to its own waste products (i.e. alcohol), and it is this species that lives the longest in wine, it is he who is responsible for the souring of wine.
Today, the use of wine yeast is typical not only for home winemakers, but also for large industrialists, large wine producers, both New and Old Worlds. The use of wine yeast allows you to get a predictable and constant result. While some critics blame the ubiquitous use of wine yeast for the uniformity of taste in many wines, yeast is now used by almost everyone and the use of natural, natural yeast has been reduced to a minimum.
Often a situation arises when the fermentation of wine stops abruptly. This happens because that colony of microorganisms has won in wine, which can no longer exist at the current strength of the drink; however, the amount of sugar is still sufficient to continue life. It is in this case that wine tremors are often used to “ferment” the must and increase its strength to an acceptable level.
How is wine yeast different from others?
There are 4 main types of yeast - bakery, wine, beer and alcohol. Bakeries are used for baking and for low quality alcohol and moonshine. Brewer's yeast is used for beer, alcohol - to obtain a pure alcohol distillate.
As you might guess, wine yeast is used for grape must and for making wine. In some cases, it can be used to produce fruit and berry moonshine, however, even in this case, it is preferable to use alcohol yeast. In general, to obtain moonshine and other distillate, it is better to use alcohol yeast, which we wrote about in more detail in the corresponding article.
Baker's yeast cannot be used for winemaking. Firstly, they greatly spoil the taste of wine, making it look more like kvass; secondly, the wort foams very strongly; thirdly, such a braga “plays” very badly. Bread yeast, or baker's yeast, dies very quickly from the increase in the alcohol content of the must, so the wine stops playing almost immediately.
Microbiology of wine yeast
The common name for wine yeast, as mentioned above, is Saccharomyces ellipsoideus, or Saccharomyces cerevisiae.
There are several types of such yeast, already specific microorganisms, in particular, they distinguish:
- Saccharomyces chevalieri is the most commonly encountered yeast, most often the main fermentation of red wine;
- Saccharomyces oviformis - alcohol-resistant bacteria, allowing you to get an alcohol strength of up to 17-18%;
- Torulopsis stellata are round or oval microorganisms that are able to organize a ring or film on the surface of the wort.
There are many other strains of wine yeast, you can read about them in detail in another article.
How to choose and buy wine yeast?
The most frequently encountered products on the domestic market are the products of OAO Yeast Plant.
The company produces products in packages of various weights, from 100 grams to 5 kilograms. Yeast is produced in Belarus. A 250 gram package is enough (according to the manufacturer) for 87 liters of mash (about four bottles of 21 liters each). According to consumer reviews, the must strength can reach up to 20 degrees! With subsequent dilution with water, you can get more wine than there was mash. There are also reviews regarding the use of these wine yeasts in home brewing: with a wort strength of 20 degrees, the output is in the region of 2.5-2 liters of distillate per 10 liters of wort.
Another well-known manufacturer is LALVIN.
As in the previous case, everything is packed in packages of various capacities. The author of these terms has never personally used this brand, however, according to reviews, a very high-quality product is obtained. In some cases, judging by the reviews, additional feeding is required, however, if the technology is followed, LALVIN wine yeast shows a fairly high efficiency of alcohol formation. The product is able to start fermenting even at very low temperatures.
How to use wine yeast to make wine?
The process of using wine yeast is simple. Yeast is added to the prepared must (a mixture of grape pulp and a small amount of sweetened water) in accordance with the proportions indicated on the label. Fermentation begins, which continues either until the sugar runs out, or until the critical strength of the wort is reached.
If fermentation has stopped, it is necessary to determine what caused this - low level sugar, or high alcohol levels. In the first case, it is enough to add sugar to continue the distillation, in the second case, it is worth adding water to reduce the strength of the drink and add yeast again. Of course, you should make sure that a temperature of 25-28 degrees, favorable for the development of yeast, is maintained. If the temperature is low, then the yeast ferments slowly; if the temperature is high, about 29-30 degrees and above, then the yeast simply dies.
Use of wine yeast for other alcoholic beverages
Wine yeast can be used to produce not only wine, but also some other alcoholic beverages.
Moonshine on wine yeast
We have repeatedly said that the most optimal choice of yeast for mash and for moonshine is alcohol yeast. Wine yeast for moonshine is rarely used, as it ferments for a long time and does not give a very high yield of the product. To prepare wine yeast, they are first diluted with sweetened warm water (to activate microorganisms), after which, after half an hour, they are poured into the finished mash. Braga should stand for about two weeks (long enough, I warned you!), After which it can be distilled.
Whiskey with wine yeast
Home cooking is also best done with alcohol yeast. Read more about cooking at home here. In the recipe indicated by the link, it is enough to simply replace the yeast with wine yeast and be prepared for the fact that the wort will approach the fortress, which is gentle for distillation, much longer.
Apple wine with wine yeast
First you need to take Apple juice from 15 kilograms of apples (about 7-8 liters of juice will come out) and mix with 150 grams of wine yeast. It is also worth adding 5-6 kilograms of sugar here (depending on the sweetness of the apples themselves), as well as 8 liters of warm water. The finished volume, somewhere in 15-16 liters of wort, just fits into a 21-liter bottle for purified drinking water and for coolers. The must must be left for 10 days in a warm place away from children and sunlight by putting a water seal on the neck of the bottle. After that, apple wine with wine yeast can be safely drained, filtered and, if necessary, pasteurized. After that, the wine is bottled and sent for storage.
How to make wine yeast at home?
Wine yeast can be made by yourself. Of course, they will be much inferior in quality to industrial options, however, in the vast majority of cases, this will be enough to get a small amount of homemade wine.
from berries
To prepare wine yeast, you will need to create a so-called wine sourdough. It is necessary to take grapes or raspberries, ripe, but not rotten, and, without washing them under running water, mix with simple sugar and warm water until a thick porridge. It is enough to take about 100 grams of berries, half a liter of water and two tablespoons of sugar. After 2-3 days, when the starter begins to sour and ferment, it can be used instead of purchased wine yeast. The use of such a starter can significantly reduce the period of wine fermentation. The starter itself must be added to the wort in a very small amount, literally half a glass. Using your own sourdough is very convenient when the volume of wine produced is large enough.
from raisins
Raspberries, strawberries, currants, cherries and cherries can be used as raw materials for creating a starter that will be used instead of wine yeast. However, the best substitute is raisins. Berries for yeast breeding are best collected in dry and calm weather, preferably in the morning. There should be no rain before harvesting, so in wet weather it is worth waiting. It is worth choosing only those fruits that do not have visible mechanical damage, on which there are no cobwebs, dirt, traces of mold and dust.
Old raisins, as well as raisins with traces of mold, should not be used, as they will simply spoil the must. It is enough to dip just one bunch of raisins into sugar syrup, after which the ready-to-use sourdough instead of wine yeast will be ready in 2-4 days. Don't overdo the sugar, or your starter will be too sweet.
If you decide to use raisins, then in this case it is recommended to buy literally 20-50 grams of raisins in ten places than just 200 grams in one place. This will allow you to avoid unpleasant situation when you buy either old raisins or raisins with dead yeast. In addition, raisins are often coated with pesticides and pasteurized to keep them longer. It is logical that this has a negative effect on the efficiency of the subsequent cultivation of wine yeast.
From the sediment
If you already had a wine grown on a cultured batch of yeast, then simply saving the sediment is enough. Wine sediment contains a large number of as dead, there are living microorganisms. It is enough to pour the sediment into a plate, dry it in a warm place (by no means in the sun!), And put it in a plastic bag, as you will always have wine yeast on hand. Yeast is in suspended animation and can always wake up as soon as there is a favorable temperature and sugar level. Remember. That at temperatures above 30 degrees, the yeast begins to die, so you should not dry the wine sediment on a battery or in the sun.
wine yeast- microscopic yeast cells that, multiplying, process sugar into alcohol. Sugar, therefore, is the food for these cells, while alcohol is a by-product of their vital activity.
Yeasts belong to the simplest microorganisms; in nature, such cells live on the surface of fruits and berries, as they feed on sucrose and fructose. Often these microorganisms form a light coating on the surface of the grapes.
Yeasts are considered the most ancient "household organisms".
Saccharomyces cerevisiae is considered to be a real wine yeast, these organisms are found on one berry in a thousand. They have a higher alcohol tolerance than other yeasts and are also able to suppress other microorganisms during wine fermentation.
For the first time, wine yeast was bred at the end of the 19th century. This discovery became possible only after the invention of the microscope. A significant contribution to the science of yeast breeding was made by the chemist Louis Pasteur. Local winemakers turned to Louis Pasteur with the question of why the wine turns into wine vinegar and thus quickly deteriorates. The microbiologist has conducted impressive research that has allowed us to take a fresh look at the production of wine drinks.
Both domestic and industrial winemaking cannot be imagined without the use of yeast. Without these microscopic organisms, wine will remain a must, without turning into a noble drink. The quality of wine depends on which microorganisms will be used for its production. For example, you can use industrial wine yeast (usually sold dry).
Scientists who breed yeast are called oenologists. They established that for each type of wine you need to use a certain "race" of yeast. For example, microorganisms whose biological name sounds like Saccharomyces beticus, or sherry yeast, turned out to be more resistant to alcohol, and therefore more suitable for the production of strong wines. Initially, such yeast was found in the south of Spain, it was thanks to Saccharomyces beticus that the world received sherry - a strong wine with an alcohol content of 24%. Then the wine yeast of this race was found in Georgia, Armenia, Crimea.
A well-known brand of artificial yeast is Zemalis, the products of this particular company have a high degree of alcohol resistance.
Artificially bred yeasts are considered more predictable and provide continuous fermentation.
Some wine regions do not have their own wild yeast due to the climate. In such regions, only laboratory yeast is used. Some European producers also use artificially bred wine yeast, as they have not been able to adapt to the vital activity of wild microorganisms. The disadvantage of using artificial yeast is that the wines of an entire region become monotonous. Wild yeast allows you to get multi-layered wine drinks, it is they who are used by winemakers in Burgundy, Bordeaux, as well as some regions of Germany.
On the other hand, on the surface of grapes is a wide variety of microorganisms. In addition to yeast, acetic bacteria and various fungi are also present. They all feed on sugar, so there is a struggle for survival between them. Surviving yeast tends to have a low alcohol tolerance threshold. Often a situation arises when, after active fermentation, a dormant phase begins, and the drink, therefore, does not ferment completely. Therefore, experienced winemakers often turn to artificial yeast for help. Their use allows you to get a wine with a pronounced taste and aroma. The product is absolutely safe for human health.
What is the difference between wine yeast and spirit and bakery yeast?
Wine yeast differs from alcohol and bakery yeast not only in the way it is used, but also in the way it is prepared.
Wine yeast is mainly used to ferment grape pomace to make wine. They are not very suitable for making moonshine. Although some prepare fruit or berry moonshine on them.
Spirits, on the contrary, are best suited for making moonshine, since they ferment very quickly (no more than six days) and begin to die in mash when ethyl alcohol reaches a temperature of about eighteen degrees. This is what makes them different from bakeries.
Baker's yeast can only be used to make mash if there is nothing else besides it, since this product degrades the quality of the mash due to the fact that it cannot completely dissolve sugar in alcohol. During fermentation, baker's yeast foams more, unlike wine and spirit. They are best suited for baking (bread, pies, buns).
Types of yeast
There are several types of yeast. Very it is important to use a different type of yeast cell for each wine drink, since each of them differs not only in the rate of wine fermentation, but also in the shape of the cells.
Saccharomyces chevalieri is an elliptical yeast often used to make red wine.
Saccharomyces oviformis is an egg-shaped yeast resistant to ethyl alcohol.
Torulopsis stellata is an oblong-shaped yeast used to make noble wines with mold.
As a result of the activities of scientists, new types of yeast were bred. So, some of them are used to flavor white wines, others - to make champagne.
Some types of yeast can provide wine up to 18% strength. Wild yeast provides the drink with a strength of up to 14% -16%. For dry wine, it will be enough to use 2% wine yeast, and for dessert wine - 3%.
The scientific name of wine yeast sounds like Saccharomyces ellipsoideus or Saccharomyces cerevisiae, they are conditionally divided into several races. Some of their representatives react differently to substances that are present in the wort. There are, for example, yeast cultures that die even at a low alcohol content - only 5%.
Wild yeasts are found on the surface of berries and fruits. Each wine region has its own types of yeast. When harvesting grapes, along with the berry, a certain number of microorganisms also enter, which give each individual drink an exceptional taste and aroma. As a result of unfavorable weather conditions, for example, in rainy years, an insufficient number of microorganisms is formed on the surface of the berries. Spraying the grapes with chemicals also helps reduce yeast. Yeast spores are carried from one vineyard to another by means of insects as well as the wind. In the case of a poor "harvest" of wild yeast, they are specially bred in the laboratory.
How to choose the best and how to store?
"How to choose the best wine yeast for making homemade wine?" – this question is of more interest to beginner winemakers. Connoisseurs wine production It is advised to use only dry yeast.
The most famous and sought-after wine yeast are two brands:
- Lalvin EC-1118. yeast given trademark used to make white and red wines. The product can ferment at low temperature and gives a little sediment. It can be re-fermented. Such yeast is mainly used to create cherry, viburnum and apple wine. "EC" indicates that the product is characterized by low foaming, is able to clarify the drink and collect sediment. In unopened packaging, yeast is stored in a dry place for about three years. When opening a pack, yeast is recommended to be used within six months.
- Lalvin KV-1118. This product is used for the production of red, rose and white wine, as well as champagne. Yeast brand Lalvin KV-1118 is able to restore the fermentation process. How to apply and how much to add yeast to the wort is written on the package. You need to carefully follow the instructions so as not to spoil the final product. The composition of this brand of yeast includes only grape fungus and nothing more. In a closed pack, the product is stored in a dry, dark place for thirty-six months. Once opened, the yeast must be used within seven months.
Useful properties of wine yeast
Beneficial features wine yeast due to their beneficial effects on the human body. They contain a large amount of vitamins A, C, as well as other biologically active substances.
Wine yeast is the main ingredient in the preparation of wine, which is good for the heart (it is enough to drink a glass of wine once a day to ensure the normal functioning of the heart). Also, wine allows you to relieve nervous tension and relax.
Wine yeast is also useful for strengthening immune system, as they contribute to the rapid absorption of nutrients by the intestines.
How to use to ferment wine?
It is not difficult to use wine yeast to make wine. Fermentation of wine occurs due to the vital activity of individual yeasts. They are added directly to the grape mass. At a temperature of 15 degrees Celsius, yeast cells begin to multiply. The wine ferments until the micro-organisms have used up all the sugar. After the yeast has processed the sugar, it will die and settle to the bottom, forming a yeast suspension.
Alcohol, which is a waste product of yeast cells, can be dangerous for them at a certain concentration.
Fermentation depends on many factors. So, at a low temperature, the yeast becomes lethargic and ferments slowly, and at a high temperature, on the contrary, the process occurs very quickly. Yeast secrete esters, which give the wine a characteristic aftertaste and aroma. In order for fermentation to be as efficient as possible, it is important to adhere to a certain temperature in the room (at least +15 degrees Celsius).
How to apply to the preparation of other alcoholic beverages?
Wine yeast can also be used to prepare other alcoholic beverages (moonshine, cider, whiskey, mead, beer).
To prepare mash with wine yeast, you need to know that such yeast requires top dressing, otherwise the mash will not start to ferment. Yeast for moonshine is best taken from the Lalvin brand. In moonshine brewing, wine yeast must initially be diluted with warm water (in a ratio of 1:10) at a temperature of no more than thirty-five degrees. Next, you need to pour granulated sugar into the mixture, mix thoroughly and set aside for about thirty minutes. After that, the yeast mixture should be poured into a container with wort, closed with an airtight lid and put in a dark place where the air temperature will not fall below fifteen degrees. The production of mash will take from eight to twenty days. After the specified time has passed, the sediment must be removed from the mash and the alcoholic drink should be distilled a couple of times.
A frequently asked question among liquor newcomers is, "How do I use wine yeast in whiskey?" Experts advise mixing about eight hundred grams wheat flour with corn grits (it will take about six kilograms four hundred grams), then pour the mixture with boiled water (you need twenty-four liters) and boil over low heat for five hours. After letting the mixture cool down to forty degrees, pour in about five kilograms, six hundred grams of barley malt, about eight hundred grams of wine yeast, stir well and put it in a fairly warm dark place for exactly seven days. After a specified period of time, the mash must be decanted, distilled, then poured into an oak barrel and put aside for infusion for about twelve months.
For the manufacture of cider you will first need to prepare a wiring from wine yeast (one hundred grams of crushed rose hips, strawberries and raspberries, pour half a cup of warm boiled water, pour in two teaspoons of granulated sugar, close the container with an airtight lid and put it away for three days in a dark, warm room for infusion, stirring daily ). Then pour boiled apple juice, wine yeast wiring into a sterilized container, close the container with an airtight lid and set aside for fermentation for about four days. Over time, the finished cider must be filtered.
To prepare apple wine using wine yeast, you should take about fifteen kilograms of apples, wipe them well with a rag, remove the tail and bones, and put the pulp into juice. Pour the prepared apple juice into a container, cover with a lid and set aside for fermentation for about seventy-two hours. After that, the juice must be filtered, mixed with one hundred and fifty grams of wine yeast, with six kilograms of granulated sugar, with eight liters of warm water, mix well, pour into a sterilized container, put on a medical glove on top and put in a dark room where the temperature will not be higher, but not below twenty degrees. As soon as the wine stops fermenting, it must be poured into clean bottles, corked from above and removed for about ninety days in a dark, cool room (with an air temperature not higher than twelve degrees) for ripening.
To make mead with wine yeast, you first need to boil the syrup. To do this, you need to pour about five hundred milliliters of natural honey into a deep container, about four liters of water and boil over low heat until the mass is halved. During cooking, remove the foam from the syrup and constantly stir the honey liquid. After letting the liquid cool to forty degrees, then pour in about seven grams of dry wine yeast and add a pinch of hops. Next, the mixture must be poured into a container, closed with a water seal and put in a warm enough place for fermentation for exactly seven days. A week later, two cloves, about ten grams of cinnamon should be added to the mash, pour a teaspoon of gelatin and rearrange the container in a cool place for about fourteen days. After two weeks, the mead must be drained to get rid of the sediment, then poured into clean bottles and put back in a cool place to ripen for about thirty days.
How to do at home?
Wine yeast can be bought at a wine store, or you can make your own at home according to a specific recipe. To do this, it is enough to take care of the preparation of the so-called wine sourdough. About 10 days before the start of making wine, berries are harvested, for example, raspberries can be used. Berries cannot be washed, be sure to choose ripe, but not rotten.
Mashed berries are thoroughly mixed with sugar and diluted with water, then they are left to ferment. After the juice has fermented for several days, it can be used. This leaven is a perishable product, so it should be used within 10 days.
Also at home, you can make your own wine yeast based on figs or raisins. You can not use low-quality raisins, as the dried fruit will simply become moldy. A handful of dried fruits are dipped into sugar syrup. The container is closed, and then the leaven is left for 4 days. After the dried fruits begin to ferment, the mixture is filtered, and the juice is separated and used as a starter for wine, pastries, etc.
To make wine yeast from grapes, you should first prepare a glass bottle: wash and sterilize. Then it is necessary to pour about two hundred milliliters of water into the container, pour about one hundred grams of granulated sugar and add about four hundred grams of grape gruel. From above, the bottle must be plugged with cotton wool and placed for four days in a warm place where the air temperature will not fall below twenty-four degrees. After the specified time, the starter must be decanted with a gauze pocket. Wine yeast is ready.
Below is a video on how to make wine yeast with your own hands.
What can be substituted in the recipe?
Wine yeast can be substituted for certain foods in the recipe. To make wine, it is possible to use sourdough made from raspberries, strawberries, currants, grapes, cherries.
Raisins are considered the best substitute for wine yeast, as they can improve the quality of fermentation. alcoholic drink, as well as to give the wine a richer aroma and taste.
Benefits of wine yeast and treatment
The benefits of wine yeast are due to their composition. This is a special bacterial culture, which is based on proteins (about 60%). Vitamins A, B, E and other biologically active substances were also found in these microorganisms.
When using products that were obtained by fermentation with wine yeast, there is improvement of digestive processes.
In addition to making wine, wine yeast is also used in home cosmetology as a component of a healing body wrap. To smooth wrinkles and strengthen cellular immunity, you need to prepare the following mixture. Mix medicinal clay, wine yeast, pulp, oil and grape leaves. The resulting mass should be applied to the body and wrapped in a film. After thirty minutes, you need to take a warm shower. The procedure is recommended to be performed once a week.
You can also treat with hydromassage baths. To do this, you need to fill the bath is not very hot water so that the temperature does not exceed thirty-eight degrees, then add red wine, wine yeast, leaves and pulp of grapes, honey, aromatic oils and healing herbs. This procedure helps to relieve tension, both muscular and nervous, improves blood circulation, normalizes the work of the heart and blood vessels, and also helps fight cellulite.
Harm of wine yeast and contraindications
The harm of wine yeast has not been proven, they are considered an absolutely safe product when used correctly. They can be contraindicated only in case of individual allergic reactions.
Yeast is the main component of the fermentation process. During fermentation, they help the sugar to be processed into alcohol. In the natural environment, yeast cells are located on the berry and fruit skins.
For the preparation of wine, wine yeast is used - dry or prepared on its own. The latter type is applicable only for making wine at home.
Properties of wine yeast
Specialists-oenologists (engaged in the science of wine) divide the main component of wine into different kinds depending on their properties:
- fermentation speed;
- the shape of yeast cells;
- application for different types wines
These properties can affect the color, taste, aroma and strength of the drink being made.
Experts classify yeast cells according to the following properties:
- cultural - created in the laboratory from one type of fungus and used in industrial winemaking;
- wild - made from fungi taken from berry and fruit peels, and used to create wine yeast with your own hands.
It is difficult to breed a cultural variety on your own, since the isolation and cultivation of one type of fungus requires special equipment and specialists who can correctly identify a particular type of strain and cells.
Homemade wine yeast is made up of several strains. In the first hours, when fermentation is just beginning, all strains are active, then the strongest suppresses the rest.
How to choose the best and how to store
Making your own yeast cells is a popular way to make homemade drinks. Despite this, oenologists advise not to forget about their dry counterparts. Among them, experts distinguish the following brands:
- Lalvin EC-1118;
- Lalvin KV-1118.
Wine yeast Lalvin EC-1118 is used to create red and white wines. The drink is clean and transparent, since the fermentation process is possible at low temperatures, which ensures the formation of a minimum amount of sediment. Lalvin EC-1118 is also used in re-fermentation.
- low foaming during fermentation;
- clarification of the drink;
- compact sludge collection.
The Lalvin KV-1118 brand is a pure highly active yeast concentrate. It is used in the manufacture of light sparkling wines, as well as in the manufacture of red and white wines. Dry yeast Lalvin KV-1118 restores the fermentation process, as they contain only grape fungus.
Closed packaging is stored in a dry, dark place for 2-3 years. An opened pack will keep for six months.
yeast sourdough ingredients
Dry wine yeast is considered the main ingredient of yeast sourdough. Despite this, homemade yeast is often used in the process of creating a homemade wine drink. For example, raisin yeast is the most popular.
Yeast sourdough can also be prepared on the following fruits:
- grape;
- figs;
- plum;
- honeysuckle;
- strawberry;
- raspberries;
- rose hip;
- gooseberry;
- currant.
High-quality home-made sourdough will be obtained only on the condition that the berries and dried fruits used are added unwashed.
In order to prepare yeast, you need the following ingredients:
- 100 g of sugar;
- 200 ml of water;
- 2 handfuls of dark grape raisins
Homemade raisin wine yeast recipe
Rules for making yeast at home:
- Boil 100 ml of water, pour sugar with boiling water and mix thoroughly until it is completely dissolved. Add 100 ml of unboiled water to the resulting mixture and let cool slightly.
- Wash the container in which the starter will be prepared (it can be a glass bottle with a fairly wide neck or a jar), sterilize and cool.
- Pour the unwashed raisins into the prepared container and pour over the slightly cooled syrup. The container should be plugged with a cork from a piece of cloth or cotton wool. Such a cork is necessary for good air transmission. The resulting mixture should occupy a little more than half the capacity.
- Put the mixture in a warm dry place. To avoid the occurrence of mold during the fermentation process, it is recommended to shake the container.
- After a few days, an active fermentation process will begin. After 5-6 days, the process should stop. The product is ready.
- Strain the prepared mixture with gauze and apply to make a wine drink. The resulting mixture must be used immediately. Storage in the refrigerator for no longer than a few days is allowed.
If the temperature regime is not observed or low-quality raisins are used to make yeast at home, the following problems arise:
- lack of fermentation process;
- mold formation.
Homemade with yeast should not be prepared from an unsuitable product.
Terms of use
After receiving the starter, the next stage begins - the preparation of a homemade drink.
To obtain different varieties of wines, wine yeast is added, the use of which is necessary in the following proportions:
- sweet varieties - 150 g of yeast per 5 liters of raw materials;
- dry varieties - 100 g per 5 liters.
To start the process of wine fermentation, previously prepared sourdough is added to the mashed berries in accordance with the proportions.
Reproduction of useful cells begins under special temperature conditions:
- the correct fermentation process is possible only at a temperature not lower than +15°C;
- at low temperatures, fermentation proceeds more slowly, since the activity of yeast cells decreases;
- at temperatures above +15°C, the process is fast.
Fermentation ends when all the sugars have been converted into alcohol. In the process, bacteria release special esters that give the drink richness and aroma.
With a properly prepared yeast starter, a wine is obtained, the strength of which will reach 18 °.
Before proceeding with the preparation of high-quality wine, fruit or berry mash, it is necessary to take seriously the choice of the right yeast, which will not only cope with the processing of sugar into alcohol, but also retain the characteristic aroma and taste of the raw materials used as much as possible.
The fact is that for each home-made alcoholic drink it is necessary to use special yeast, the composition of which is specially designed for such production. I have collected and structured detailed information regarding wine yeast, which can be purchased ready-made or made by hand. I will also share my knowledge and tell you in detail how to make wine yeast at home and describe in detail the instructions for their use.
Did you know? Wine yeast are microscopic cells of the yeast fungus Saccharomyces cerevisiae or Saccharomyces ellipsoideus, which perfectly process granulated sugar into alcohol during reproduction. It is sugar that is the main material for feeding these microorganisms, and alcohol is a by-product of their vital activity.
Wine yeast is divided into several types, which differ in different properties that affect the color, taste, aroma and strength of the product being made.
- Saccharomyces oviformis - microscopic cells that are shaped like an egg. They are remarkably resistant to ethyl alcohol.
- Saccharomyces chevalieri - cells with an elliptical shape are often used in the manufacture of red wine.
- Torulopsis stellata - microorganisms having an oblong shape, which are used to prepare the sourdough of elite varieties of wine with mold.
If the natural fungus is not enough to activate and maintain normal fermentation or there is no desire to mess with wild yeast, then a store-bought product is used, which is specially developed by microbiologists from each type of fungus.
Did you know? In the manufacture of grape wines, a purchased product is not used, since on the surface of the grapes there is an optimal concentration of wild yeast, which ensures full-fledged active fermentation. At the same time, not every fruit or berry contains a sufficient amount of wild microorganisms; it is in such cases that special wine yeast is added to the must to make high-quality homemade wine, without which the fermentation process may not even begin.
I offer a short list of the most popular and reliable brands of wine yeast.
- Lalvin ICV GRE is used to make rosé, red or white wine to reduce botanicals. They play an important role in preserving the fruity aroma.
- Lalvin V 1116 (K1) are suitable for making mature red wines and hybrid whites. Fermentation of the product is resistant to difficult fermentation conditions and is fast. Provide finished product pronounced fruity aroma. Particularly effective for late harvest fruits and white grapes.
- Lalvin RC 212 is used to make a light red wine with rich color and excellent flavor structure. Perfect for plums, pomegranates, black and red grapes, as well as mulberries, raspberries, blueberries and blackberries.
- Lalvin D21 is specially designed for the fermentation of red varieties of alcohol. They provide the drink with a stable color, a mild characteristic taste of the raw materials used and a fresh, delicate aftertaste.
- Lalvin D-47 is used for complex white, rosé wines with pronounced floral and fruity flavors, as well as for making mead. Their uniqueness lies in the fact that they bring special citrus aromas to the complex flavor properties of the alcoholic drink and almost completely retain the spicy taste of tropical fruits.
- Lalvin EC1118 is a versatile, pure active concentrate used in the production of a wide range of red and white wines.
- Lalvin 71-B is used for rosé, sparkling wines and high-quality home brew.
Did you know? There is a lot of controversy among experienced moonshiners as to which yeast is best used to make good-quality moonshine - alcohol or wine. A wine product in moonshine is used only if grapes or cereals are used as raw materials. Alcoholic ones have their own advantages: they start active fermentation at the temperature of mash production, have the shortest fermentation period, and also have better resistance to high alcohol concentrations, which allows you to get a greater yield of moonshine.
Recipes for making wine yeast at home
From the skin of berries or fruits
Wild yeast is found on the surface of every fruit or berry, but the best active fermentation can be achieved with raisins or grapes. Also, good fermentation will come from plums, currants, apples, strawberries and raspberries.
Step by step cooking
- Unwashed berries or raisins are poured into a glass container, previously sterilized.
- Mash the berries with a wooden mortar until gruel is obtained.
- We pour in the same spring or well water, preheated to 26-32 degrees.
- Add sugar and mix ingredients thoroughly.
- We cover the neck of the vessel with multilayer gauze and transfer it to a dark room at room temperature.
- We leave the sourdough to ferment for 3-4 days.
- As soon as foam forms on the surface of the mass, a hiss will be heard and a slight sour smell will be felt, immediately stop the fermentation process and add the mixture to the wort.
Did you know? Shelf life of homemade wine yeast prepared according to this recipe, is a maximum of 10 days. The product must be stored in a refrigerator in a sealed container.
Subtleties of cooking
- Berries or fruits for more active work of wild microorganisms are best collected in dry, calm weather and in no case after rain.
- It is strictly forbidden to wash the original raw materials, the maximum is allowed to wipe the fruits from dust and dirt with a dry cloth.
- It is very important to remove rot, mold and blackened areas from the fruit.
- When using raisins, I advise you to use several varieties at once.
- In order to accurately avoid the sourness of the sourdough, I recommend installing a water seal on the neck of the fermentation vessel.
From fermenting must
This method of making wine yeast is used when fermenting wine is available.
List of required components
Step by step cooking
- Pour the top layer of fermented wine into a glass vessel.
- We add granulated sugar and spring or well water there.
- Thoroughly stir the prepared mixture until a homogeneous consistency is obtained.
- We cover the vessel with gauze and take it to a dark, warm room for about 3-4 days.
- The present product is filtered through gauze.
Did you know? The maximum shelf life of the product is 2.5-3 weeks in a sealed container in a cool place.
From the sediment
Since the wine sediment also contains the necessary fungi, I offer a simple recipe for making dry wine yeast, the main advantage of which is the possibility of long-term storage.
List of required components
Step by step cooking
- Carefully remove the maximum amount of liquid from the sediment.
- The remaining sediment is distributed in a uniform thin layer on the surface of a plate or bowl.
- We take out the dishes with the contents in the sun and dry the product naturally.
- We scrape off the dried mass from the surface of the plate and grind it with our hands into a powder.
- We put the finished gruel in a paper or plastic bag.
- We store the powder in a dark, extremely dry place for up to two years.
- To activate the dry yeast made according to this recipe, it is enough to pour the powder into warm water and add granulated sugar there.
- To increase the nutritional value of the medium, we lower dried fruits pre-steamed in boiling water there.
- We install a water seal and insist the mass for a couple of days in a dark, warm room. As soon as we notice the first signs of the appearance of foam, we add the mass to the wort.
Instructions for use
In order to understand how to properly use homemade wine yeast, you must carefully study the instructions provided and follow its recommendations exactly.
- We add the prepared yeast solution to the prepared wort from a mixture of fruits, sugar and water.
- The temperature of the must in the process of adding wine starter should be 24-27 degrees.
- To make dessert wine, you will need approximately 300 g of yeast starter per 10 liters of must.
- For dry wine, you need about 200 ml of wine starter per 10 liters of must.
Helpful information
I propose several useful tips, which will help you keep the original taste and aroma characteristics of homemade wine for a long time.
- First of all, you need to know how to properly store wine.
- Also important will be the fact how to properly “fix the wine with alcohol” and how to make an ideal calculation.
- Information about why “homemade wine is bitter” and what to do in this case will not hurt.
- Finally, I advise you to find out how to stop the fermentation of wine at home, if all the estimated dates have already passed.
Now you know how to make homemade wine yeast. In addition to the fact that the process of their preparation is quite simple, they also give house wine softer taste and pleasant aroma and at the same time do not contain any harmful substances. Good luck and good luck to you in the interesting field of winemaking!
Without wine yeast, it is impossible to make wine either at the factory or at home. The raw materials for them are only natural berries and fruits: fresh grapes, raspberries, currants, gooseberries, apples, plums, as well as sun-dried raisins. Only those fruits that have not been treated with chemicals are used, and on the skin of which yeast microorganisms live and multiply - wine fungi. On the surface of fruits and berries, their colonies form a whitish coating that is visible to the naked eye. This type of yeast fungus, when processed into sugar alcohol, which is a nutrient medium for them, provides the strength of mash and wine up to 12% vol. At a higher alcohol content, wine yeasts can no longer survive.
After filtration, purification and blending, the wines retain the aroma, flavor and aftertaste of natural fruit or berry raw materials from which the yeast starter and must were prepared.
All about wine yeast
Along with baker's, brewer's and alcohol yeasts, wine fungi are among the production yeast microorganisms. Each race (species) of grape yeast fungi has its own name, depending on the area where the vineyard grows and the plant variety.
Depending on the properties of their races are divided into the following groups:
- highly fermenting - produce from sugar from 18 to 20% alcohol;
- heat-resistant - completely ferment the wort at a temperature of 35 to 42 ° C;
- cold-resistant - able to endure low temperatures down to -15 ° C for a long time;
- alcohol-resistant - used in the production of champagne;
- sherry - capable of forming a film on wine with an alcohol content of 16-17% by volume after fermentation, giving the drink special taste and smell.
Fermentation of grape, berry or fruit juice, or must can begin even under the influence of yeast fungi present on the raw material, as soon as they begin to process the sugar in the must into alcohol. Often in the process of winemaking at home, this stage ends with the conversion of the must into vinegar, since the raw materials also contain yeast-like acetic acid (lactic acid) fungi.
To avoid damage to the must, it is necessary to feed the wine material with wine yeast in the form of activated dry mixes. It is necessary to add them to suppress the activity of lactic acid microorganisms that can spoil the drink.
All types and groups of wine yeast for industrial and home production are widely represented in the catalog of the Best Group online store, which specializes in the production and sale of dry wine yeast.
Varieties of wines
In modern wine industry the division of this drink into dry, sweet and fortified has been preserved. Dry, semi-dry and semi-sweet wines are table varieties and differ in sugar content.
Dry wines are obtained by complete processing of sugar into alcohol in the must by yeast fungi. The fermentation process must be stopped at this zero sugar stage. Yeast fermentation for wort fermentation after clarification - 2-4% of its volume.
To obtain fortified wines, alcohol is added to the must. These drinks include strong and dessert wines, which in turn are divided into semi-dessert and liquor depending on the sugar and alcohol content.
Sweet wines are the result high level alcohol content exceeding the allowable for the life of wine yeast cultures, which is achieved in the process of sugar fermentation.
Depending on the content of carbon dioxide, wines are divided into still - without carbon dioxide, as well as sparkling, fizzy and champagne.
How to Use Wine Yeast Properly
When preparing wine drinks, it is required to take into account the stages that yeast goes through:
- Lag stage. The period during which yeast fungi enter the grape juice. They increase in size but do not reproduce.
- logarithmic step. It is characterized by an increase in the numerical population of cells and is accompanied by the fermentation of alcohol.
- Stationary. Cell growth stops and the active process of alcohol fermentation begins.
- The final stage is the reduction of yeast growth.
Getting wine yeast on your own at home
One way to get wild yeast is from the skins of berries and fruits: raisins, grapes, plums, currants, apples, raspberries.
For cooking, unwashed fruits (100-200 grams) are required to be placed in a glass container, mashed to a mushy consistency. The next step is to add water, sugar (45-50 grams) and mix thoroughly. The resulting mixture is covered with gauze and stored for 3-4 days in a dark room at room temperature. After the formation of foam and the appearance of a hissing sound, the fermentation process must be stopped and the mixture added to the wort.
Another way to make wine yeast is from fermenting must.
It will require 40-50 ml of fermented wine, water, sugar.
Fermented wine is mixed in a glass container with sand and water, ground to a homogeneous consistency and stored for 3-4 days. Store in a glass container covered with gauze in a dark room at room temperature. Further, this product is cleaned of impurities with the help of gauze. The mixture is stored for no more than three weeks in an airtight container in a cool place.
What are yeast
As it turned out above, the type and quality of wine depends on the method of production and the choice of a group of yeast microorganisms.
There are many wine recipes quality drink at home. If you are confident in the quality of vegetable raw materials, you can prepare your own yeast starter to put it in the must to activate the fermentation process. But in this case it is difficult to calculate the proportions of yeast for a certain volume of wort to obtain the desired effect, you have to think about how to feed the mash if the fermentation process does not calm down in time.
It is much easier to use ready-made dry yeast wine blends suitable for both home and industrial winemaking.
The cooking instructions describe in detail how to breed wine yeast, as well as how much diluted and activated mixture is required per liter of mash.
The winemaker only has to decide what kind of wine he is going to get. If the preparation instructions are followed exactly, the result will be excellent, provided that the raw materials used to prepare the wort are of high quality.
If a pure yeast concentrate such as Primavera, Vinomax or Lalvin's KV range is used, the procedure for preparing mash for making table whites, reds and champagnes is as follows:
- dilute in warm water (up to 40 ° C) the required dose of the concentrate - the proportions are calculated according to the instructions on the package;
- prepare the must from grape, fruit, berry or mixed juice;
- after the dry mixture diluted with warm water has settled for 20 minutes and the first signs of its activation appear, carefully and slowly add the yeast to the wort.
Blending blends are used to improve the quality, taste and aroma of red and white wines. In the online store, they are represented by the EC line from the French manufacturer Lalvin. This mixture can be used to make fruit and berry white and sparkling wines from raspberries, currants, viburnum, hawthorn, apples, plums, etc.
During secondary fermentation, the proportion will be 2.5-3 grams of the mixture per 10 liters of must when fermentation stops.
Minimal foaming, the ability to suppress putrefactive and yeast-like microorganisms, high alcohol resistance, unpretentiousness to make-up and temperature conditions make this product especially attractive to novice winemakers.
Preparation of dry wine yeast from the sediment
Wine sediment contains fermentation fungi, which are stored for a long time.
Required for cooking
Cooking instruction:
- Extract the liquid from the sediment, leaving it as dry as possible.
- The resulting precipitate is distributed in a thin layer along the bottom of a plate or other container.
- Let dry naturally.
- Carefully remove the dried sediment from the surface.
- Grind by hand to a powder consistency.
- Store in a bag. Shelf life - up to two years.
How to activate dry yeast:
- To activate, pour the powder into sweetened warm water.
- Increase the nutrient medium by adding dried fruits steamed in boiling water.
- Close this mass with a water seal and leave for up to two days, until a sign of fermentation appears - the formation of foam. Next - add the mixture to the wort.
Home winemaking is not only (and not so much!) a way to get cheap high-quality alcoholic products, but an exciting hobby in which everyone can realize the creative component of their personality. For many winemakers, it is the process of making wines, the complex path of the experimenter, that is decisive.