Yeast Starters

Taken from "Making Homemade Wine" by Robert Cluett. Published by
Storey/Garden Way Publishing, Bulletin A-75, 1981.
Prepare about 2 to 3 days before starting your wine.

3 ounces frozen orange juice concentrate
24 ounces water
6 ounces sugar
2 rounded teaspoons of ordinary yeast nutrient

Put the frozen orange juice, water and sugar into a 2 quart saucepan, and
bring the mix to a boil on the stove. When the mix boils, remove it from
the heat, add the nutrient, and cover the pot until the mix cools to room
temperature.

Transfer the starter mix to a sterilized 1 gallon jug, add the yeast
culture, and stopper the jug with an air lock. After 24 to 36 hours,
"islands" of active yeast should appeaon the surface of the liquid. Give
the jug a swirl every 6 to 8 hours. When the solution gets to an active
ferment (much CO2 is expelled through the air lock when you swirl), it is
ready to add to the must.

Good for 3 to 12 gallons.

How to restart a wine with stuck fermentation

Mix in a gallon of wine:

1L of the same wine
1L of water
2 teaspoons yeast energiser
1cup sugar
1 packet EC1118 yeast (hydrated)

Ferment mixture for 8 to 15 hours and add one more litre of wine. Wait a
day and add to the rest of the wine.

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