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? About yeast in wine. #7220656 03/19/21 07:46 AM 03/19/21 07:46 AM
Joined: Dec 2006 Posts: 21,716 Sandhills Nebraska G Gary Benson OP trapper
Gary Benson OP trapper G Joined: Dec 2006 Posts: 21,716 Sandhills Nebraska	Does the liquid need to be warm or cool when the yeast is added? Life ain't supposed to be easy.

Re: ? About yeast in wine. [Re: Gary Benson] #7220665 03/19/21 07:56 AM 03/19/21 07:56 AM
Joined: Sep 2013 Posts: 18,616 Green County Wisconsin G GREENCOUNTYPETE trapper
GREENCOUNTYPETE trapper G Joined: Sep 2013 Posts: 18,616 Green County Wisconsin	cellar temp is fine. if you use part of your sugar in boiled water sealed and allowed to cool below 100 degrees add your yeast to that , give it an hour you will have turned that little packet into a lot more yeast add that to the primary full of fruit mash and it gets a good boost America only has one issue, we have a Responsibility crisis and everything else stems from it.

Re: ? About yeast in wine. [Re: GREENCOUNTYPETE] #7220668 03/19/21 07:59 AM 03/19/21 07:59 AM
Joined: Jun 2010 Posts: 270 West Virginia W WV Danimal trapper
WV Danimal trapper W Joined: Jun 2010 Posts: 270 West Virginia	Best batch I ever made was from 38 lbs of rotten bananas! Trash your goals and plans for life. Just wing it and you'll never be let down!

Re: ? About yeast in wine. [Re: Gary Benson] #7220721 03/19/21 08:52 AM 03/19/21 08:52 AM
Joined: Aug 2008 Posts: 16,275 ny U upstateNY trapper
upstateNY trapper U Joined: Aug 2008 Posts: 16,275 ny	I let the yeast set in a bit of warm water for a while before pouring into my juice.Also,,add campden tablets to kill the natural yeast. the wheels of the gods turn very slowly

Re: ? About yeast in wine. [Re: Gary Benson] #7221188 03/19/21 06:17 PM 03/19/21 06:17 PM
Joined: Dec 2006 Posts: 2,755 Nevada thrstyunderwater trapper
thrstyunderwater trapper Joined: Dec 2006 Posts: 2,755 Nevada	check out www.homebrewtalk.com for beer, you're better off for the wort (unfermented beer) being below temp when adding beer than above. Way too warm will kill the yeast, just too warm will cause off flavors with the yeast. When I make wine, I want it to be at or below fermentation temp when I add the yeast. Originally Posted by Ole Hawkeye Pat, as usual, you are right....

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