23 June 2007
[Epi 4] TintoTV - Yeast Starter
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Winemaking fun becomes even more interesting here as Stephany and I take an empty jar of spaghetti sauce to make a yeast starter! The idea is to “jump-start” our yeast before adding it to our must. With the yeast starter, the yeast will multiply and will be wide awake so that fermentation will begin quickly when “pinching” onto our must. Beginning fermentation quickly shortens the sitting must’s lag time where longer periods increase risks of contamination and spoilage.
Our procedure was primarily based on the instruction set from this how-to forum post. We used the following materials in this episode:
- orange juice
- water
- sugar
- yeast nutrient
- yeast energizer
- Yeast (71B-1122)
Please keep your comments, questions, advice, and constructive criticism coming (whether it’s about the show or our winemaking technique, please comment below! Or just say hi too!). We are striving to improve the show and keep it fresh, entertaining, fun, and informative.
Coming up you’ll see the fermentation in progress, specific gravity readings, and eventually first racking! Thanks for watching!
— Amit Jun 25 #
— Michael Jun 26 #
— Juan Carlos Jul 3 #
— Bart Jan 4 #