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

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

--
Trevor A Panther
In South Yorkshire, England
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"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
>
>

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
>
>

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
> >
> >
>
>
>

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
> >
> >
>
>
>

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. / \

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. / \