The contents of a box of purebred wine yeast of "Vinum" brand of any species (pay attention to the brand when buying) poured into a bottle on 1/8 do 1/4 liters, well washed, floods with lukewarm water (20°C) previously boiled, clogs with a piece of clean cotton wool and the next day a coffee spoon of sugar is added (semolina), clogs with cotton wool and puts itself in a warm place (20—30°C.) e.g.. in the kitchen on the sideboard, never on a stove or in the sun. In winter, a flannel or a roll of cotton wool is wrapped around the flask for the night.
After 1-4 days, depending on temperature, the yeast will be ripe to take on the must. You know maturity by that, that some of the solid mass in the flask rises to the top, the sediment will start to swirl, and at the same time gas bubbles are released (especially visible when the bottle is slightly shaken).
Vinum yeast comes in two varieties, t. j. on special plants and in powder. The method of using the first ones has been described above and the method of using powdered ones differs from the first, that they are covered with must with a low sugar content, previously boiled and cooled down (e.g.. boiled apple juice, pears and hawthorn, and even better raisins. 1 dkg. and a teaspoon of sugar for a quart of water). The multiplication of this yeast is easy to recognize by the emerging gas bubbles, and sometimes also foam, if they were bred in a warm place.
When someone cares about time (has e.g.. ready must, this yeast is poured over with lukewarm water for a few hours (e.g.. 6 at) then he pours them into sugar-free must, Put the gander warm and add sugar after two days.
If we are to inoculate with yeast, already partially fermented must, thus containing a certain amount of alcohol, in order to gradually get the yeast accustomed to it, add an equal volume of fermented must to the strongly multiplied yeast, then while fermentation is still going on, add some must again etc.. until we get ½ l of leaven, which we are just asking 10 liters of must, relatively new wine. We reproduce yeast in a similar way, when we are to inoculate the finished wine with it, in order to ferment it again. We do this most often, when we want to correct wine defects, e.g.. when removing acetic aftertaste, etc..