How to Activate Yeast For Wine

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Reviewed by Murphy Perng

Last Updated: June 8, 2025

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Activating Yeast without a Starter

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Alternate Method: Using a Yeast Starter

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There are only a few ingredients needed to make wine, and yeast is one of the most important. Yeast provides the enzymes needed for the fermentation process of turning sugar into alcohol. You must begin with the proper kind of yeast, such as "Saccharomyces," which can be purchased as "active dry yeast," a form that has been dried to preserve it.^{[1]
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Go to source} The yeast must then be rehydrated or "activated" before introducing it into the wine mixture or "must" (crushed grapes, skins and sugar). The yeast can be activated with or without the help of a yeast starter, which is essentially "yeast food".

Method 1

Method 1 of 2:

Activating Yeast without a Starter

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Some grocery stores may have it as well.^{[2]
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Murphy Perng
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Pour the contents of the package of yeast into a container of tepid tap or spring water (100 to 105 degrees F; 37.7 to 40.6 degrees C); do not use distilled water.^{[3]
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Murphy Perng
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If bubbles appear, cover and allow to stand for 6 to 12 hours. If yeast is not viable, start over with fresh ingredients.("Viability" refers to the yeast being alive and able to reproduce.)
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Method 2

Method 2 of 2:

Alternate Method: Using a Yeast Starter

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If yeast is not viable, start over with fresh ingredients.
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How do I make wine out of fruit?

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In the simplest sense, extract juice from your fruit, pitch the yeast onto it and allow it to ferment.

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Tips

There is no way to know how long or under what kinds of conditions the active dry yeast has been stored. Check the culture within 1/2 hour to ensure that it is viable before leaving it for the remainder of time. A viable culture will have a layer of bubbles on top of the liquid. This will save you time if you need to start over.

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Any wine-making store and some grocery stores can supply the correct type of yeast for your needs.

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If using a starter, at the end of the second 4 hours, you can add more juice or must and let stand to produce even more yeast; however, this is not necessary.

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