Re-hydration: Dissolve the dry yeast in 50 mL (2 oz) of warm NOT HOT water (40°- 43°C / 104°-109°F). Let stand 15 minutes without stirring, then stir well to suspend all the yeast. Add to previously sulfited must. (The yeast should not be kept in the re hydration medium longer than recommended.) Storage: Dry yeast can be refrigerated or frozen for greater stability during long term storage. Allow cold yeast packages to reach room temperature then rehydrate as directed for use.