Making the optimal yeast starter ...

[Odin]

Now, I don't normally make yeast starters, but here's an interesting read on yeast reproductive rates. If I interpret things correctly, the following oulines may apply:

1. PH of around 4.6;
2. Temperature of around 35 degrees C;
3. Sugar content of 110 grams per liter.

The paper does not mention aeriation, unfortunately.

https://bib.irb.hr/datoteka/389483.Arro ... _et_al.pdf" onclick="window.open(this.href);return false;" rel="nofollow

Regards, Odin.

[rtalbigr]

My practices in my wine making are somewhat different from my whiskeys. I am much more concerned with sanitation for one thing.

As related to the yeast I have never tested the pH of any of my wine musts, although they are all rather tart so I imagine the pH would be around 4.5-5.0. I ferment at a much lower temperature, even for starting the yeast, more like 18-24 C, depending on the yeast strain I am using. I always rehydrate the yeast though @ temps of 35-43 C and always use rehydration nutrients like Go Ferm.

I never aerate a wine must, although I do add one drop of olive oil/gal.

Big R

[DAD300]

Good find Odin...for me this paper makes temperature the prime player and makes me consider we start with too high a specific gravity.

Red Star instruction sheet for DADY

Re-Hydration method;
Re-hydrate in a stirred vessel prior to pitching. Sprinkle the dry yeast
into 10 times its own weight of water or wort at 35C ± 3C (80F ± 6F). When the yeast is
reconstituted into a cream (15 to 30 mins), continue to stir for another 30 minutes. The yeast
cream is then ready to pitch into the fermentation vessel.

http://www.fermentis.com/wp-content/upl ... 6/DADY.pdf" onclick="window.open(this.href);return false;" rel="nofollow

Implies aeration by stirring, but says nothing about ph...