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If you mean for baking bread, dehydrated yeast is perfectly OK. It will be sold specifically as baker's yeast. It lasts for a few months before it loses effectiveness. If you have some but it is over about 4 months age, double the amount you put in. Fresh yeast is great but not a huge amount better ...

One of my first wines was a Napa Syrah from fresh grapes and it practically made itself. If you let it sit for a day, and can't sulphite it, be sure and keep it cold (below 60) to keep it from starting fermentation with the wild yeast. Sanitize ice packs or frozen 2 liter soda bottles and submerge t...