Recent content by gdfernan

Hope you can provide me with one more clarification. I used Red Star Premier Rouge Levure Seche wine yeast originally, and for the starter in mentioned in the above posts. If I add some bakers yeast, will the wine yeast die off, or will I have two different colonies of yeast growing together...

Thank you everyone for all of your advice and encouragement. I followed your suggestion and added a little pinch of yeast nutrients and crushed raisins. After 12 hours of cooling it back to room temperature, I can see some bubbling and when I keep the year close to the vessel, hear some bubbling...

Completely newbie here. Was making a wine starter to restart stuck fermentation. The starter was bubbling nicely, when i thought i should make it even more active. since bread rises nicely at 110F, I heated the wine starter to the same temp. Now it looks like I have killed the yeast. Is there...