Re-hydrating the yeast question?

[ghost2vp]

Hi,

I am using EC-1118 for my mead and I realized that I forgot to put it in a dark place while it was re-hydrating... Did I royally mess up, or should it be fine?

[TAKeyser]

you'll be fine. I always leave mine just sitting on the counter, never seen anywhere that says to put it in a dark place while re-hydrating.

[ghost2vp]

I usually always cover the yeast while re-hydrating.

Thanks for the advice, one less thing to worry about.

Now I just have to figure out how to find out the ABV without the SG ... I was tired this morning... I forgot to do those things.

[TAKeyser]

Originally Posted by ghost2vp

I usually always cover the yeast while re-hydrating.

Thanks for the advice, one less thing to worry about.

Now I just have to figure out how to find out the ABV without the SG ... I was tired this morning... I forgot to do those things.

You can get an estimate of your SG by using the calculator over on the left, but if it's only been a few hours I'd probably just take a reading now.

[Nathan K]

My rule of thumb is always "If in doubt, check the manufacturer's directions"

Lalvin's EC-1118 instructions are:

Rehydrate EC-1118 in 5 times its weight of potable water at 40°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.

- THE TOTAL REHYDRATION DURATION SHOULD NEVER EXCEED 45 MINUTES
- AVOID COLD SHOCKING THE YEAST. THE TEMPERATURE DROP BETWEEN THE
MUST TO BE INOCULATED AND THE REHYDRATION MEDIUM SHOULD NEVER BE
>10°C (if any doubt, please contact your supplier or Lallemand)
- IT IS ESSENTIAL TO REHYDRATE THE YEAST IN A CLEAN CONTAINER.
- INITIAL REHYDRATION IN MUST IS NOT ADVISABLE.

Lalvin EC-1118 instructions

It doesn't say to leave it in the dark or to cover it although I can't think of any harm that any of those additional steps would cause. If it makes you feel better about it then do it because peace-of-mind is a wonderful thing.

[Chevette Girl]

That's weird, those differ from the instructions on my 5 g packet of EC-1118: "Dissolve the dry yeast in 50 ml (2 oz) of warm NOT HOT water (40-43C/104-109F). Let stand 15 min without stirring, then stir well to suspend all the yeast. Add to previously sulphited must. The yeast should not be kept in the rehydration medium longer than recommended."

But yeah, when in doubt, read the instructions

I half-fill a sanitized 2-cup plastic measuring cup with warm tap water and stick the sanitized thermometer into it and play with the taps until I get the right temperature (there's no way I can get an accurate reading with a small amount), then I dump out all but the 1/4 cup as recommended on the Lalvin packets I use, add the yeast, swirl it a little to disperse it, leave it for 15 min, by that time, it's cooled off to room temperature like my must usually is, swirl to resuspend, then in it goes...

[huesmann]

I just stick my thermo probe into the stream of water from the faucet, adjusting the ahndle until it's between 104 and 109, then stick the measuring cup under the faucet for 2 oz of H2O.