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  1. J

    Add more yeast?

    It's cider yeast and the package says up to 85 degrees....which is lower than wine yeast, correct?
  2. J

    Add more yeast?

    It's a 3 gallon recipe but the fermenter is full to the 5 gallon mark (I swear I followed the recipe). I added a whole package of yeast and I have a 1/2 package left (It's Thanksgiving and I won't be able to get more yeast until tomorrow). I am going to add the 1/2 package and see what happens...
  3. J

    Add more yeast?

    This is only my second batch of wine and the learning curve is steep! Following a book recipe that states to heat between 125-135 for 5 mins if not adding campden. So it was bubbling away last night which I would assume is active yeast. But this morning; nothing. Should I add more yeast at...
  4. J

    Add more yeast?

    And will reheating it hurt the nutrients, pectin enzyme or acids?
  5. J

    Add more yeast?

    I just added rehydrated cider yeast to my pear wine must and realized the temperature was still close to 110! Yikes! How will I know if it i killed it? If I wait 24 hours to see activity will I have to reheat my must (no campden here) to kill off any possible wild yeast? Will it hurt to add...
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