I'm a newbie, I put 1/5 of this yeast in a 60oz bottle of 100 % pomegranate juice with 32 grams sugar with an airlock on top. What do I do next?

Making wine is a fun hobby that requires patience and time, along with experiments of your own or by using recipes that are already tried and proven. The basic steps for making wine:Acquire the juice for flavor. Check the PH of the juice. It should not be Basic or Acidic but rather somewhere around 6.5 to 7 PH. A balance between Basic and Acid works best.Add 1/2 tsp yeast to 1 cup of warm water ( between 90 F and 105 F ) let this stand covered with a clean cloth to help prevent wild yeast from forming until your cultured yeast is active. This can take up to an hour but usually less time.Your juice container should be mostly full but leave some room in the jug for foam that will form while the yeast eats the sugars in the juice. This can be roughly 2 or so inches for a small container, but lots more space if your recipe is highly active. We don't want the foaming to spill out of the container.Your Airlock should be filled to the proper line by using water or drinking alcohol ( it's about preference to use Alcohol or not ).Let the container sit in a warm dark space such as a closet or dark corner of a cupboard or basement. The ambient temperature should be approximately 70 F but not more than 90 F. The reason is that Yeast works best within that temperature range. The slower you let the yeast ferment, the better the flavor and end result can be.Depending on the recipe your working with, you may need to add nutrients to the mix or add more sugar and nutrients, but you'll discover this with your own experiments.With a starter recipe like yours, the time to wait can be 6 to 9 days. This time depends on all factors such as PH, Sugar Content, Yeast Type, Yeast Health and Temperature of the fermentation. To know if the fermentation is complete, you'll have to look at the Airlock for an indication that there is no more activity or the activity has decreased so greatly that you get some C02 bubble every 30 seconds or more. You'll notice a ring of krausen or cake-like substance that sticks to the top of the container, and looking through the container, you'll notice that all the Yeast has dropped to the bottom and there is no sign of action.This is where care is taken to remove the fermented juice from the container while leaving the Lees at the bottom. The Lees is the term used for all that juice pulp and dead yeast that sits at the bottom. You should notice a color change of the juice as well.Carefully siphon the fermented juice from the container while leaving the lees and place the collected juice into a second container with a clean Airlock.Let the juice sit in the same fermentation container until clear, if you do not have another container.There are methods of "Clearing" the wine that works faster. Things like refrigeration or additives can be done to speed up the process, but as a first time wine maker, you might wish to see how long it takes for that recipe to clear on it's own. This can take from 1 day to 1 week which also depends on your recipe.When your wine is clear as though you can see your hand through the other side of the container, then it will be time to siphon the wine into a suitable bottle for aging or in the case of "young wine" drink it. Be cautious of how much you consume in one sitting because the Alcohol content can byas high as 14 percent but usually will be around 8 to 10 percent by volume. You can know the alcohol content by Volume with a little math, since using an Alcohometer will only work with Liquor, or you can guess the ABV with the Hydrometer you used to measure the possible ABV that can be obtained, based on the amount of sugar you started with. You'll discover that your new hobby will need a Hydrometer in the beginning stage and again afterwards when you believe the fermentation is complete.Sorry the reply was so long. Just thought I'd add some basic things you'll need to look for. Hope this was helpful to you and Good Luck with your own recipes.

How much yeast, from one packet, should I use if i'm making wine from a 64oz bottle of grape juice?

One packet will do up to a 5 gallon container. I usually use one whole packet for a gallon. You could use less but there will be more yeast to ferment faster if using the whole thing.

Quantity ho many packets incl in order?

The "X10" in the product description indicates 10 packets. That's what I received.

Do you have to activate this with warm water or can you put it in dry?

It is always a good idea to re-hydrate your dry yeast prior to pitching. You can pitch it in directly, but it will kick off fermentation quicker with re-hydration.

Wine Yeast Red Star Premier Classique Formerly Montrachet For Wine Making x10

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