xhalmers_860
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- Sep 13, 2011
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Hi
I recently set off three eldeberry wines in demijohns. As usual, I primed the yeast by pouring boiling water over a little sugar in a bowl, waiting till it was cool enough and adding the yeast an hour or two before adding to the demijohn.
I had two bowls - and in one also added enough yeast nutrient for 2 gallons to the hot water. This yeast never seemed to really catch on, and I added it anyway. The two with this yeast aren't bubbling at all after 24 hours, the other one (with a different yeast and no nutrient) is bubbling happily.
Has exposing the yeast to a high concentration of nutrient at the beginning killed it? Or even worse, has exposing the nutrient to high temperatures turned it into something toxic which has now killed my wine forever?
Thanks.
I recently set off three eldeberry wines in demijohns. As usual, I primed the yeast by pouring boiling water over a little sugar in a bowl, waiting till it was cool enough and adding the yeast an hour or two before adding to the demijohn.
I had two bowls - and in one also added enough yeast nutrient for 2 gallons to the hot water. This yeast never seemed to really catch on, and I added it anyway. The two with this yeast aren't bubbling at all after 24 hours, the other one (with a different yeast and no nutrient) is bubbling happily.
Has exposing the yeast to a high concentration of nutrient at the beginning killed it? Or even worse, has exposing the nutrient to high temperatures turned it into something toxic which has now killed my wine forever?
Thanks.