Oh rats! I started a gallon of Dried Elderberry wine (Keller's site for recipe) and it was kinda cold in the house, so I sat it on a heating pad, forgot to add a layer of towel or something in between, and after over night, I checked the temperature - it was 100 degrees F. oh, my.
Did I kill the yeast? I'll bet I did, I see no activity. Did I kill the batch?
I am getting it back to 68-75 and will pitch another yeast -- but wondered if anyone has experience on this?
DAve
Not sure if you killed all of them; the yeast near the bottom would be dead (temperature gradient). At least you know the wild yeast will be dead. Some commercial yeasts can survive to about 104F, but not happy. Your idea of getting temperature back under control and re-pitching yeast is a good one. Any yeast that survived the spa bath would be too slow recovering and would be weakened to the point you might get a stuck fermentation anyway.
Gene
Dave Allis> Oh rats! I started a gallon of Dried Elderberry wine (Keller's site for
I would agree with Gene, and doubt you damaged the wine at all too.
Joe
Thanks, Gene and Joe, for the advice. I have pitched another yeast round. I am using Lalvin EC-1118 again, as this is what I have. :*)
I'll see what happens in 48 hours. thanks again, DAve
Joe Sallustio wrote:
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