Montrachet yeast should never be used with grapes containing residual sulfur dust. Pasteur Champagne yeast can produce large amounts of foam in warm fermentation. Small wineries often use dry Prise de Mousse yeast to ferment all of their wines. The type of yeast used has little impact on the flavor of aged wine. Dry Yeast Rehydration Yeast manufacturers recommend rehydrating dry yeast.
Dry yeast is rehydrated by adding a small amount of warm water.
About a cup of water should be used for each teaspoon of yeast. The water temperature should be between 95 and 100 degrees. After stirring, the yeast mixture should stand for 30 minutes. Most winemakers use about one gram of dry yeast for each gallon of must or juice. White Fermentations Fermentation temperature is one of the most important factors for producing quality white table wines.