Wherry Yeast Question

[matjam]

Hi there,
I'm about to start off my half price Wherry tomorrow so I'm calibrating my FV to be able to gauge 21 liters.

My question is about the yeast.
I've read that the sachet that comes with the kit (6g) is not really sufficient and can get stuck.
So I bought a pack of Wilko Gervin yeast (11g) too.

I've read that I need to make a starter with boiled water cooled to 30-35C.
Do I use both sachets or just the Wilko one? Are they both the same?

I'm a newbie and I've only done juice wines before so I'm really wanting this brew to go right and I'm panicing slightly!

All help/advice greatfully received.

Matt

 

[Tomcat]

I did the werry - started last week - I rehydrated it in boiled tap water after it was allowed to cool to about 30c for about 30 mins in all then poured it in - had a good fermentation, bubbles started to show in the airlock about 4 hrs after pitching and went well. Seems to have ceased now, 8 days later - going to give it the full two weeks to allow it to clean down will then bottle.

 

[dennisking]

Hi there,
I'm about to start off my half price Wherry tomorrow so I'm calibrating my FV to be able to gauge 21 liters.

My question is about the yeast.
I've read that the sachet that comes with the kit (6g) is not really sufficient and can get stuck.
So I bought a pack of Wilko Gervin yeast (11g) too.

I've read that I need to make a starter with boiled water cooled to 30-35C.
Do I use both sachets or just the Wilko one? Are they both the same?

I'm a newbie and I've only done juice wines before so I'm really wanting this brew to go right and I'm panicing slightly!

All help/advice greatfully received.

Matt

Use just the new sachet and re-hydrate as instructions on pack

 

[matjam]

Thanks for your replies.

I'll just use the Wilko one then and get on with it tomorrow morning - it is Father's Day after all ...

Matt

 

i just started a woodfords wherry kit the other day...
i used the yeast that came with it i didnt re hydrate it i just sprinkeled it in and it started bubbling its head off 12 hrs after ...

the reason i dint re hydrate the yeast is the last time i did it...
i put to much sugar in and killed the yeast ...

this time its going fine ...

regards mick... :hat: .

 

[joe1002]

i just started a woodfords wherry kit the other day...
i used the yeast that came with it i didnt re hydrate it i just sprinkeled it in and it started bubbling its head off 12 hrs after ...

the reason i dint re hydrate the yeast is the last time i did it...
i put to much sugar in and killed the yeast ...

this time its going fine ...

regards mick... :hat: .

Rehydrating dried yeast doesn't require any sugar :nah: just water :thumb:

 

i just started a woodfords wherry kit the other day...
i used the yeast that came with it i didnt re hydrate it i just sprinkeled it in and it started bubbling its head off 12 hrs after ...

the reason i dint re hydrate the yeast is the last time i did it...
i put to much sugar in and killed the yeast ...

this time its going fine ...

regards mick... :hat: .

Rehydrating dried yeast doesn't require any sugar :nah: just water :thumb:

i was told on here by scottc and other forums to add sugar but i put to much in and it sent it in to shock and killed it ...
i dont re hydrate any more it starts slower but it works every time ...

and i quote ...

Re-hydrating Dry Yeast
1. Put 1 cup of warm (95-105F, 35-40C) boiled water into a sanitized jar and stir in the yeast. Cover with Saran Wrap/cling film and wait 15 minutes.
2. "Proof" the yeast by adding one teaspoon of extract or sugar that has been boiled in a small amount of water. Allow the sugar solution to cool before adding it to the jar.
3. Cover and place in a warm area out of direct sunlight.
4. After 30 minutes or so the yeast should be visibly churning and/or foaming, and is ready to pitch


i must say...
you dont need the sugar to rehydtrate the yeast ...

but without it you cant tell if its dead or alive ...
so yes if you rehydrate and you wont to no for sure its alive you need it ...


regards mick... :hat:

 

[Belter]

i must say...
you dont need the sugar to rehydtrate the yeast ...

but without it you cant tell if its dead or alive ...
so yes if you rehydrate and you wont to no for sure its alive you need it ...


regards mick... :hat:

This is incorrect. Never use sugar. I can tell every time if the yeast is alive or dead.

You should always rehydrate.


Wherry yeast is fine and doesn't need to be replaced. I never had a problem with it.

 

[morethanworts]

I would just pitch the Gervin Sachet. 11g is about right, going by the online calculators. I pitched both in mine, but later wished I'd left out the kit sachet, just so I knew exactly what I'd pitched. It seems pretty sure that the Gervin will be Nottingham strain. Google 'Danstar's Nottingham instructions' and follow that, even though it's not Danstar brand. No sugar - as you'll see, to rehydrate. Mine fermented really well, by the way, but I probably didn't need to stick the kit 6g sachet in, and that strain is more in doubt (though may well be the same).

It's reported that adding sugar can have a detrimental effect on the yeast, before it hits the wort. I have no idea if that is true.