hi guys. i think ive pitched my yeast whilst the brew was to hot. although it was 30 degrees.im making a winework white wine, my red is bubbling away but the white has no life what so ever and would normaly be bubbling by now.how do i repitch and how long can it be in the fermenter inactive before its ruind. please help
need help asap. killed my yeast
- Thread starter crcchy
- Start date
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What volume are you making, is it in a demijohn or a larger fermenter, is it under airlock, have you got a good seal around the airlock bung? Dampen it or add a smear of Vaseline.
If you've got gas, it's starting to ferment, but if you pitched 2 or 3 days ago it should be going quite vigorously by now. It's possible that you killed or at least stunned most of your yeasties and it's taken the survivors until now to regroup.
If you've got a general purpose wine yeast, I think I'd be inclined to give it another spoonful, but if it's under airlock and you sanitised everything in the first place, I wouldn't be worrying about it being ruined just yet.
If you've got gas, it's starting to ferment, but if you pitched 2 or 3 days ago it should be going quite vigorously by now. It's possible that you killed or at least stunned most of your yeasties and it's taken the survivors until now to regroup.
If you've got a general purpose wine yeast, I think I'd be inclined to give it another spoonful, but if it's under airlock and you sanitised everything in the first place, I wouldn't be worrying about it being ruined just yet.
