I’m a newbie wine maker, now in the middle of my second batch. I’ve been brewing beer for about 10 years. I’ve recently been reading and thinking about yeast pitching rates, specifically for beer. However, somehow the wine kits and what I"ve been told suggest that you simply just need to sprinkle the dry yeast onto the must. I’ve done this for both wines so far and fermentation has seemed fine. Why wouldn’t one need a starter, or even the need to rehydrate the yeast, for wine, particularly given the high starting gravity and amount of sugar? Do people who make wine more seriously ignore these recommendations and make starters? Is there benefit to making a starter for wine?
Aside from that, I’m now wondering the same thing about mead and cider, as I enjoy making those as well.
Thanks for any thoughts.