The following recipe is pulled directly from Jack Keller’s web page on Yeast Starters. He’s written an excellent page there that I highly recommend reading. However, the way he has written out the process of creating a yeast starter, in my humble opinion, needs a lot of rereading in order to be comprehended. On this page I have merely restructured his instructions in a traditional recipe format that I find easier to understand. Jack is apparently flooded with e-mails, so he’s hard to get a hold of. I hope he does not take offense that I am providing my rendition of his recipe here in case others might find it useful.
- 1 – 4 cup tupperware container with lid for yeast starter (larger is fine)
- 1 – packet of active dry yeast
- 1 cup of 100 – 105°F tap or spring water.
The harder the water the better; do not use distilled water.
- ½ cup of non-citrus, pre-sweetened fruit juice.
Concord or white grape are good depending on the wine you are making.
- 1 – 1 cup tupperware container with lid for juice (larger is fine)
- In the first container combine yeast and water. Stir gently, cover and let sit.
- After 30 minutes check the yeast. If it appears to be active (not dead) cover and let sit.
- While that sits set out a ¼ cup of fruit juice so that it will aclimate to the same temperature as the yeast starter.
- After 3 hours add the ¼ cup of juice to the yeast starter, cover and let sit in a warm place. Set out another ¼ cup of juice.
- After 4 hours check viability, add the second ¼ cup of juice to the yeast starter, cover and let sit in a warm place.
- After another 4 hours the yeast starter is ready to add to the must.