Is anyone rehydrating wine yeast? I'm thinking of clearing out the freezer of some soft fruit and using it to make a wine with. The yeast is a little on the old side so I was going to rehydrate it to see if there is any life left in it first. It's youngs wine yeast.
I'm think the water should be 30 degrees. Any thoughts?
Edit: I found this which answers my question! http://www.winegrowers.info/wine_making/Yeast.htm