Can you use instant yeast for making wine?

Instant yeast can be used for making wine, although it is not usually the preferred type of yeast for this purpose. It can take longer for instant yeast to activate and start fermenting compared to active dry yeast or wine yeast, which are specifically designed for winemaking. Instant yeast also tends to produce more foam and off-flavors during fermentation.

If you choose to use instant yeast for wine, it is important to follow the proper procedure to minimize any potential issues. Rehydrate the instant yeast in warm water before adding it to the must (crushed grapes or fruit with added water). The water should be around 104-113°F (40-45°C) to activate the yeast effectively. Let the yeast rehydrate for about 10-15 minutes or according to the instructions on the yeast packaging before stirring it into the must.

Monitor the fermentation process closely and maintain the proper temperature range recommended for your desired wine style. If possible, consider using a yeast nutrient designed for wine to support the yeast and promote a healthy fermentation. It may also be helpful to stagger the addition of yeast by rehydrating and adding smaller amounts over several days to maintain a consistent level of fermentation activity.

Overall, it is generally preferable to use active dry yeast or specialized wine yeast strains for winemaking to achieve the best quality and flavors.