Please click on an FAQ link below to view information regarding that question.   Question: What's the difference between dry and liquid yeast?   Answer: The advantages of dried yeast are that it is simple to use, usually very active and foolproof. One can significantly improve the performance of dried yeasts (and consequently the flavor of your wine) by properly rehydrating it. Do this by adding the dried yeast to a sanitized glass jar filled with 1-1.5 cups of 90-100 F tap water. Cover with clean foil and let rehydrate for 15-30 minutes, then bring the temperature of the rehydrated yeast close to that of the must and pitch. Liquid yeast is found in three forms; Wyeast Propagator slap-pack, Wyeast Activator slap-pack, or White Labs pitchable tube. The Propagator slap-packs have a smaller yeast culture in them and are best utilized in conjunction with a yeast starter. The Activators, generally, have a large enough culture starting out that they can be pitched directly into 5 gallons of must with a specific gravity up to 1.100 without the use of a yeast starter. All they require is removal from the refrigerator to a room temperature environment for 4-5 hours prior to their use. Visit "http://www.whitelabs.com" White Labs and "http://www.wyeastlab.com/" Wyeast Laboratories for more detailed information on liquid yeast strains.