| 1. | 21 / 4 teaspoons ( or 1 envelope ) active dry yeast
|
| 2. | 2 packages ( 4 1 / 2 teaspoons ) active dry yeast
|
| 3. | The winemaker can choose to use a commercially available active dry yeast.
|
| 4. | 2 1 / 2 teaspoons ( 1 package ) active dry yeast
|
| 5. | 11 / 2 packages active dry yeast ( about 33 / 4 teaspoons)
|
| 6. | 1package ( 2 1 / 2 teaspoons ) active dry yeast
|
| 7. | 1 envelope ( 1 / 4 ounce ) active dry yeast
|
| 8. | 1 / 2 teaspoon active dry yeast ( not rapid rise)
|
| 9. | 1 1 / 4 ounce package ( 2 teaspoons ) active dry yeast
|
| 10. | 1 package ( 1 / 4 ounce ) active dry yeast
|
