Overheated wash
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Overheated wash
Hey guys I had my wash or mash temperature brought up to high and killed majority of my yeast before the sugar could be converted. Has anyone ever re-yeasted a wash that is still sweet? Is this an OK practice To add yeast in to eat up the rest of the sugar ? Thanks to whoever takes the time to get back to me. Greatly appreciated
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still_stirrin
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Re: Overheated wash
What is “too high”? How warm did your must get and how did you heat it?Billy771 wrote:...my wash...temperature brought up to high and killed majority of my yeast...
Most yeast strains will tolerate temperatures up to 105*F. In fact, most yeast does quite well at temperatures that the human body can tolerate. Now, if you were adding heat via an electric heater and the must heated to 110*F or more, then you likely did damage or kill the yeast.
Indeed you can repitch more, fresh yeast. Be sure to rehydrate it properly before pitching it into the high sugar environment of your must. And typically I suggest aerating the must before pitching the yeast, but since you have already started the ferment previously, it is not adviseable to agitate the must. Just pitch enough yeast to reactivate the ferment.
And, by all means don’t let the must get too warm again. Keep the temperature within the prime fermentation temperatures for the yeast strain you’ve selected.
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Re: Overheated wash
Thankyou for your help . And yes it was an electric heater and old wine yeast . I have great trouble getting yeast up here in Northern Canada .
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Pesty
- Swill Maker
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Re: Overheated wash
Once you have some yeast, you can grow more and never run out.
Look into yeast propagation and how to store yoour colonies long term.
Look into yeast propagation and how to store yoour colonies long term.
Re: Overheated wash
Thankyou . That’s amazing !!! For all the years I’ve been doing this I never researched yeast and storage . I was very lucky to be taught the skills by an old family member that was taught by his grandfather. So I have one tried true and proven recipe that is amazing, but expanding into new areas and processes has been a challenge so far . Thanks again for the help .Cheers !!