The Impact of Adding Excess Yeast When Making Wine

When making wine, one frequently asked question revolves around the consequences of adding too much yeast. In this article, we explore the effects of excessive yeast addition, addressing common concerns and providing practical advice for winemakers.

Understanding Yeast in Wine Making

Yeast, a living organism, does not increase beyond what its nutrients can support. However, adding more yeast than necessary can lead to several issues. If you are unsure whether to use a wine strain or wild yeast, read on to understand the implications of each choice.

Initial Inoculation vs. During Fermentation

Do you intend to use yeast initially (inoculation) or during fermentation? If wild yeast is already present, adding a wine strain can result in different byproducts that might affect the taste of the wine.

Adding a wine strain of yeast, which has been bred for winemaking, can lead to a faster fermentation process with a higher alcohol content. This is due to the fact that wine yeast strains can withstand higher alcohol levels compared to other yeasts.

The Rapid Fermentation Consequences

Making wine with excessive yeast can cause a rapid and uncontrolled fermentation, resulting in:

A wine with overly high alcohol content, making it harsh on the palate and lacking flavor complexity. Increased risk of spoilage, as spoilage yeast and bacteria may grow too quickly and dominate over beneficial yeast and bacteria. Wastage of ingredients and time, as the wine might need to be discarded or reprocessed.

The Cost and Taste Implications

Using too much yeast can also lead to financial wastage, as a significant amount of yeast is often unnecessary. For example, using one pound of yeast instead of the required 10 grams can result in a good wine but may make the fermentation process faster.

The wine may have a more yeasty flavor, or it may make very little difference, as yeast will die or become dormant once the alcohol content reaches a certain level.

Natural Processes of Yeast

Yeast multiplies until it exhausts all of its nutrients (sugar). The metabolic process converts sugars into carbon dioxide and alcohol. Once the sugar is depleted, yeast reproduction stops, and the yeast becomes inactive.

Your wine can end up tasting too much like yeast if not properly separated from the dregs through siphoning or filtering.

Conclusion

Adding too much yeast during wine making is not advisable. Understanding the basics of yeast addition can help you achieve a better-tasting wine. Always use the recommended amount of yeast and consider your fermentation environment, whether wild or controlled, to ensure the best outcome.