FoodBanter.com

FoodBanter.com (https://www.foodbanter.com/)
-   Winemaking (https://www.foodbanter.com/winemaking/)
-   -   Must Temperature (https://www.foodbanter.com/winemaking/26688-must-temperature.html)

Don 08-03-2004 08:20 PM

Must Temperature
 
I made my first wine kit last night and I was wondering if I made a big
mistake. After I added the yeast to the mixture, I noticed the temperature
was only 16 Celsius. It has been around 16 hours and the temperature has
almost reached room temperature (19 Celsius). Will these cold temps ruin the
yeast or should it be alright in a few days?

Thanks,

Don



Pinky 09-03-2004 12:16 AM

Must Temperature
 
I bet it is perking by now!
Really it should be ok

--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!
"Don" > wrote in message
...
> I made my first wine kit last night and I was wondering if I made a big
> mistake. After I added the yeast to the mixture, I noticed the temperature
> was only 16 Celsius. It has been around 16 hours and the temperature has
> almost reached room temperature (19 Celsius). Will these cold temps ruin

the
> yeast or should it be alright in a few days?
>
> Thanks,
>
> Don
>
>




Daniel_B 09-03-2004 02:43 AM

Must Temperature
 
Cold makes the yeast go dormant. Warming it up will wake it. Too much heat
will kill it. You're okay.

"Don" > wrote in message
...
> I made my first wine kit last night and I was wondering if I made a big
> mistake. After I added the yeast to the mixture, I noticed the temperature
> was only 16 Celsius. It has been around 16 hours and the temperature has
> almost reached room temperature (19 Celsius). Will these cold temps ruin

the
> yeast or should it be alright in a few days?
>
> Thanks,
>
> Don
>
>





Don 09-03-2004 05:40 PM

Must Temperature
 
Thanks for the advice. Maybe it will start working today.
Don

"Daniel_B" > wrote in message
...
> Cold makes the yeast go dormant. Warming it up will wake it. Too much heat
> will kill it. You're okay.
>
> "Don" > wrote in message
> ...
> > I made my first wine kit last night and I was wondering if I made a big
> > mistake. After I added the yeast to the mixture, I noticed the

temperature
> > was only 16 Celsius. It has been around 16 hours and the temperature has
> > almost reached room temperature (19 Celsius). Will these cold temps ruin

> the
> > yeast or should it be alright in a few days?
> >
> > Thanks,
> >
> > Don
> >
> >

>
>
>




Ray 09-03-2004 06:03 PM

Must Temperature
 
And at the temperatures you are quoting, it would probably not even go
dormant, just work a little slower which is not necessarily a bad thing.

Ray

"Daniel_B" > wrote in message
...
> Cold makes the yeast go dormant. Warming it up will wake it. Too much heat
> will kill it. You're okay.
>
> "Don" > wrote in message
> ...
> > I made my first wine kit last night and I was wondering if I made a big
> > mistake. After I added the yeast to the mixture, I noticed the

temperature
> > was only 16 Celsius. It has been around 16 hours and the temperature has
> > almost reached room temperature (19 Celsius). Will these cold temps ruin

> the
> > yeast or should it be alright in a few days?
> >
> > Thanks,
> >
> > Don
> >
> >

>
>
>




Dr. Richard E. Hawkins 09-03-2004 09:57 PM

Must Temperature
 
In article >,
Don > wrote:
>I made my first wine kit last night and I was wondering if I made a big
>mistake. After I added the yeast to the mixture, I noticed the temperature
>was only 16 Celsius. It has been around 16 hours and the temperature has
>almost reached room temperature (19 Celsius). Will these cold temps ruin the
>yeast or should it be alright in a few days?


I'm calculating 16C~61F, and 19C~67F

What *are* the appropriate temperatures for wine? I didn't even think
of this before hauling my carboy down to the basement (and in a week, it
only dropped from about 1.070 to 1.052 before I did this!)

For beer the rule is "better flavor from lower temperatures, but don't
knock the yeast dormant, and stable temperature is better than lower."

My choices are 68F/60F, 68F/50F, and whatever a west-central PA cellar
is for my day/night temperatures.

Should I haul that carboy back up?

hawk
--
Richard E. Hawkins, Asst. Prof. of Economics /"\ ASCII ribbon campaign
111 Hiller (814) 375-4846 \ / against HTML mail
These opinions will not be those of X and postings.
Penn State until it pays my retainer. / \

Daniel_B 10-03-2004 01:35 AM

Must Temperature
 
My wine kits call for 70F to 75F until the SG reaches 1.000. I'd yank it
back upstairs, or get a heating coil or such.

"Dr. Richard E. Hawkins" > wrote in message
...
> In article >,
> Don > wrote:
> >I made my first wine kit last night and I was wondering if I made a big
> >mistake. After I added the yeast to the mixture, I noticed the

temperature
> >was only 16 Celsius. It has been around 16 hours and the temperature has
> >almost reached room temperature (19 Celsius). Will these cold temps ruin

the
> >yeast or should it be alright in a few days?

>
> I'm calculating 16C~61F, and 19C~67F
>
> What *are* the appropriate temperatures for wine? I didn't even think
> of this before hauling my carboy down to the basement (and in a week, it
> only dropped from about 1.070 to 1.052 before I did this!)
>
> For beer the rule is "better flavor from lower temperatures, but don't
> knock the yeast dormant, and stable temperature is better than lower."
>
> My choices are 68F/60F, 68F/50F, and whatever a west-central PA cellar
> is for my day/night temperatures.
>
> Should I haul that carboy back up?
>
> hawk
> --
> Richard E. Hawkins, Asst. Prof. of Economics /"\ ASCII ribbon

campaign
> 111 Hiller (814) 375-4846 \ / against HTML mail
> These opinions will not be those of X and postings.
> Penn State until it pays my retainer. / \






All times are GMT +1. The time now is 02:47 PM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
FoodBanter