Ruined yeast?

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AJH89

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Bought 10 packs of yeast from my local brew shop andcompletely forgot about it and left it in my truck while I stopped inside the dmv for an hour and then had lunch for an hour, immediately took it home and put in the fridge once I realized what I did. You think it's any good still? I live in Texas. Probably in the 80s those days...
 

Rice_Guy

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Two answers
* if the windows were down you are close to 80-85 F and it wouldn’t be much different than buying yeast on the internet, , , no problem!
* with the windows up in the sun you could be 130 to 150, higher temp is harder on yeast and will start killing it, As a chem problem we would say reaction (kill) is double for every 20 degree temp increase. ,,, note reactions are time related. As a county health department view 160 F prevents cell growth and wI’ll measurably reduce viability.
Dry yeast is more stable than actively growing yeast so I agree with Craig’s approach of doing a starter which will encourage the yeast to revive and reproduce. Not a lot lost in trying it.
 
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