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5 years ago#1
Guest
Guest

how much yeast do i use when making 5 gallons of wine?

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5 years ago#2
bob1
Wiz
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are you measuring it or using pkg if so use 1 pkg

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5 years ago#3
DGreene
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Hey guest- I know your IP keeps changing but I think you are the same guest that is posting all over the site, you are from London area in the UK yes? Why not join the site with a username etc? It makes it easier for you to track your posts.

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5 years ago#4
leanback
Guest

Yeast amount on average needed for 5 gallons of wine?
I get the hydrometer pretty much.

No one ever states how many ounces or grams of yeast
per gallons SG. only packages.
(That would depend on the brand one is using and how it is packaged
Example, our pack of yeast for alcohol is
8.5 oz per package..to produce how much.>? lost.

Can anyone tell me appx. how many grams or ounces
on average to use for 5 gallons.
Disregard hydrometer and sugar levels for now.

Thanks a bunch
Greatly Appreciated

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5 years ago#5
bob1
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Wow this was old, but that would be 5 gram to 6 or less gal.

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5 years ago#6
DGreene
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leanback wrote:
No one ever states how many ounces or grams of yeast per gallons SG. only packages.


Leanback I feel like I should clear this up for you a little more.

First thing- Gallons obviously a measure of volume. 3.8 Liters is approx one gallon. Interesting note- many cars have 3.8 Liters of displacement which again is one gallon. I digress...

SG. SG stands for Specific Gravity. This is basically a measurement of how DENSE a liquid is. More sugar means higher density. Higher density makes things float higher in it, like how the dead sea is so salty that people have a hard time diving underwater because it makes them float more. In wine and beer making SG is a measure of how much sugar is in the liquid to be fermented and it can be read as SG or Brix which is basically percentage sugar and potential alcohol. When you measure it that is really what you are looking for your inital reading to see what your must or wort can potentially make, and then you have a baseline or starting point from which you can measure the progress of fermentation from IE your SG reading should fall as the sugar is consumed by the yeast. This does not mean your end result alcohol is falling just that the sugar content is. Most wines end below an SG of 1 which is the same as water. This is because alcohol is less dense than water, so you would expect to see and end SG of .997 or lower.

As far as the yeast goes, one package is normally 5 grams or 0.176 ounces and will be enough for approx 6 gallons of wine (5 gallons imperial).

Hope this clears it up for you.
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5 years ago#7
leanback
Guest

Thank-you Bob1 and Dgreen for such quick response.

Thanks for the 5gram per 5-6 gallon that was very important.
Purchased packs from wine dealer in our area they
sale them in 8.5 oz per pack.

The one pack thing was really not making since.
5grams makes a lot more since. I'm glad I asked.

Could you tell me if this makes since?
From conversion info...... 5grams is appx. a little over a teaspoon 1.054. appx.

Appx. 1 teaspoon of wine yeast to 5gallons of potential wine ( is appx. average only)
pending fruit and sugar content.

The Balling / Brix tells me appx. how much sugar I already have in my content per oz.
I'm still lost learning how much yeast to add if reading.

If you want a laugh, The Hydrometer thing a month or more ago, we read basic info and
trying to read the Specific Gravity thing like a temperature thermometer..

Where is that silver thing. Set in sample tube, not touching sides, spin it
waited a few minutes.

Took it out of liquid, held up to light trying to see reading..funny now sort of....

As you might be a redneck if you try to read your
hydrometer by looking for the silver temperature
reading in the light after removing from your wine
start sample.

I finally got specific gravity, wish I paid more attention in science and math now.
Balling and brix I'm getting there.

I just had to share that one with anyone in the wine making hobby or just learning
you can't mess up more than this one...

Plus more to top it all off..

Went and bought another hydrometer thinking the first one didn't work.
A definite durrrrrr ..

That is a newbies True learning story of wine making.

Although it is so Very Embarrassing to write,
I hope I made any newbies learning smile, and the pros laugh.

Thank-you
Very Much for you info.

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5 years ago#8
DGreene
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Wow. Wow. That is a big package of yeast!!

As far as the amount, a teaspoon is probably close. I know that a 1/4 oz of bread yeast is 1 and 1/4 teaspoons if that is any help.

The amount of yeast is not really dependent on the amount of sugar, the amount of volume is what really matters. You want enough yeast to populate the volume of the container, any more than 6 gallons you run the risk of not having enough yeast and that makes the yeast work a lot harder and can lead to a stuck fermentation or worse some weird nasty flavors/smells.

Your story about trying to read a hydrometer like a thermometer had me rolling. Thanks!

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5 years ago#9
DamageInc.
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i think if u use a starter u can use much less yeast.

this is good to make sure your yeast is viable. but me? i just sprinkle in about 1/2 a packet that says good for 5 gallons. and im only making 1 gallon...

Cheers! and gl

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5 years ago#10
bob1
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LOL the hydrometer thing is funny, good luck on yor winemaking Cheers

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5 years ago#11
DGreene
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Damage is correct you could use less if you use a starter, however I always use a yeast starter and I still use a full packet of yeast per 6 gallons. 50 cents a pack, not really worth taking that risk for funky tasting wine

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4 years ago#12
joker
Guest

how much suger and yeast for 1 gal of wine

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4 years ago#13
bob1
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Use a hydrometer and adjust it to 1.090

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4 years ago#14
sally
Guest

Grapes? 9lbs per 35lbs of crushed fruit, which will make 5gallon 1 pk of yeast per gallon of wine (5 pk) for five gallons but do not add yeast ( if you are using fresh Fruit) not for at least 18 to 24 hours after fruit and other chem has time to set.Sally

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4 years ago#15
bob1
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If a pkg is 5 grams then only one is good for 6 gal.

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3 years ago#16
starriplay
Fresh Member
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1 package of yeast is equivalent to ......1 1/2 teaspoons of brewer's yeast....probably the same for regular yeast

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3 years ago#17
dondee
Guest

thanks

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3 years ago#18
Learner
Guest

As I read this post and come to know that 5 grams yeast is enough for 5 gallons wine.I am confused that if using bakers yeast than the quantity will be the same or different if there is a difference than how much bakers yeast for 5 gallons will be required.
Thank You.

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3 years ago#19
bob1
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I dont see why it would be any different. 5 grams for 6 gal.

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3 years ago#20
Learner
Guest

Thank you Master.
Is it necessary for yeast to foam up when we hydrate it.
Cause I kept yeast in warm water mix some sugar but it never foamed up even after 30 minutes.
Can I use this yeast even its not foam up?
Thank you.

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3 years ago#21
bob1
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Yeast in sugar water will foam or make bubbles. If it dosnt they are dead.

Make sure your water is only tepid.

also dont put to much sugar 1.8 oz to 2 cups water.

I think bread yeast is going to multiply faster than wine yeast so one might use a little less but I dont think it will make much of a difference. The wine yeast will move a little slower helping us keep or produce fruit flavors. I think most people like damage have not had much trouble with over pitching which will or can produce off flavors due excessive autolysis. Mainly due to racking like crazy. I myself have been under pitching my beer for the reasons above due to fact I like the little fruit flavor it produces. I have been lucky to get it right so far but under pitching beer can lead to an off flavor of butter due to yeast producing to much diacetyl.

So if you are just going to make a cheap juice wine I dont think it matters to much but if you wanted to experiment and see cutting the pitching rate in half might help the bread yeast a little.

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3 years ago#22
Learner
Guest

Thanks Master.
I think my First experiment flopped I will try again .
I worked at two recipes at time.

1 Recipe

litter red grape juice, 2 parts water, 1/2 cup sugar
1 or 2gram gram Bakers Yeast. kept on 24th January 4 am.
Balloon was inflated after few hours.
today 26 9 PM very little bubles were on the surface.
Balloon is still inflated .Is it happening ? or I through it in garbage.

2 recipe
Same day same time as above.
3 1/2 cup suger 14 cups water 1 or 2 gram Bakers Yeast.
Its 3d day not any single bubble but balloon was inflated and it started to deflate.

Please suggest me in the according to above conditions.

I really thankful to you for your assistance.

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3 years ago#23
bob1
Wiz
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recipe 1

appears to not have anywhere near enough sugar.
I will let you do the math but about 2.5 lb for 3.8 litters.

#2 seems like too much.

if balloon inflates then you have or are fermenting. But not enough sugar it will ferment overnight and not have enough alcohol to bottle. If to much you can shock the yeast and they can stall , get stressed and make the wine taste or smell bad and other stuff.

So you need to start with a recipe. Maybe buy a hydrometer. If you want to ferment grape juice ferment grape juice dont add water. It is only needed for concentrate.

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3 years ago#24
Learner
Guest

Thanks once again Master.
3.8 litters pure juice 2.5 lbs sugar or for entire concentrate ie water and juice or just for water.

Can I use recipe 1 or 2 ? or I should through it
Are there any chances for wine to become poisioned.

Actually I am not much interested in taste all I need is high level of intoxication.

If there is any good site where you know that complete detailed procedure and recipe,use of hydrometer, and quantities of additives etc is available please tell me.

Because on net everywhere its different story

I hope master that I am not irritating or disturbing you or make to feel you annoying or something.
Thanks

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3 years ago#25
bob1
Wiz
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Use the recipes on Jack Keller site he has been tested. From what you said ferment the welch's white grape concentrate. Use 2 cans per gallon and use the hydrometer to add sugar and bring sg to 1.100.

By the way I am not Master I am Bob. Just another person in the wide world of wine making.

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3 years ago#26
sandy122
Platinum Member
Blogs: 5
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Votes: 2

Looking at it from my point of view; buying another hydrometer makes pretty good sense, Almost all the winemakers that I know breaks their first one some time during the first batch. good luck.

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3 years ago#27
Learner
Guest

Thanks Bob
By the way you are still master for me as you teach me
Will be back after buying a hydrometer.
Thank you.

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3 years ago#28
Learner
Guest

Thanks for suggestion wendy122

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3 years ago#29
Learner
Guest

Sorry sandy122

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3 years ago#30
making 5 gallons of wine
Guest

how much sugar do i use for the five gallon bucket

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