Dead Yeast

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Oct 4, 2009
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I started my grape wine two days ago and the yeast died, I restarted new yeast in a qt of must @ 80 degrees and I watched it start and shortly later it died. What could be killing my yeast.
There are only a few things that can be doing this. How much sulfite did you add to this must? What is the PH and or TA? What is the Sg?
Did you wait 24 hours from when you added the sulfites and stir it up good and leave the top off for the excess sulfites to dissipate? I would stir it up really good and even splash rack it good and try again, it should do fine if the PH and ta are within range. Whats your Brix or starting gravity as a very high brix coukld also suffocate the yeast.

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