Abstract: Method for rehydration active dry yeasts intended for alcoholic fermentation includes placing the active dry yeasts in an aqueous medium containing at least inactive yeasts or a yeast derivative, and optionally one or several complementary nutrients selected among sources of organic or inorganic nitrogen, vitamins, mineral salts, fatty acids, sterols, or natural sources rich in those elements. The invention also concerns the rehydrating media used in the method. The invention which enables to avoid fermentation problems is useful for producing wines and other fermented alcoholic drinks.