Yeah, it's simple science, the yeast are dehydrated so you need to rehydrate them with water BEFORE you feed them sugar, otherwise there is an osmotic effect which will tend to pull the water OUT of the yeast at higher sugar concentrations (like drinking straight honey to rehydrate yourself - yeah, there's some water in there but drinking it when you're dehydrated is the opposite of help, whereas the goferm would be like adding some Gatorade powder to your water to help rehydrate you). When I make a starter for a high-gravity must, I give my yeasties 15 min in their 1/4 cup of water, then I add 1/4 cup of must and double it every time I see a little activity (20 min-2 hours depending on the situation) till I have a nice amount of happily frothing must. I've just never had it foam up like crazy even after leaving it overnight.
Hmm, That is interesting. Now from what I have experienced is that it hasn't hurt the yeast. Also, the website posted later says:
"Thirdly, a starter properly made, using water, a small quantity of the must itself or a juice substitute (grape, orange or apple juice) and some nutrients, will acclimate the yeast to its destined environment. When the starter is added to the primary, it will practically explode with activity and do what nature and selection programmed it to do and do it that much more efficiently."
Which is essentially what I am doing, Using mostly water at room temp, the heated Must that I add is usually only about a tablespoons worth for a cup volume. The Must also has my DAP or Yeast Energizer and Yeast Nutrient mixed in at that point. So by te sounds of the website post, I am doing it right. With the exception of the temp. I would have to guess that the resulting temp is about 80F. Ofcourse this is also in Colorado so I don't know that Altitude has any effect. Logically, for oxygen density and boiling temp differing at 5000 ft above sea level should have some effect.
With my method, I always end up with a very dense starter that has foamed up a lot and then calmed down a bit. Never had a dud yeast pack.
So, I don't know. By the sounds of things the initial yeast has time enough to replicate past the crumpled stage and have some starving but very eager and active yeastie beasties.
I am in process of improving my brews though, much thought. I don't do step nutrients, just put it all in at once and let it go, rack at about a month when it slows down. and rack again when clearing with sparkloid if neccessary. I usually do about 3-4 rackings total before I am done, ofcourse I put in the element of oaking, fruit, spices, all on seperate rackings to layer in the flavors. so I don't know.
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