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Old 09-17-2009, 03:09 PM   #1
Aug 2007
Posts: 98
Liked 1 Times on 1 Posts

I started a WE World Australian Chardonnay yesterday and zero action as of yet. The temp was about 80 degrees. Did I kill the yeast being 5 degrees to hot and me being impatient? When should I start getting worried if I shouldn't be now? My first wine kit had action in 4 hours!
On Deck: Jamil's Extra Special Bitter
Primary: Jamil's Special Bitter
Kegged and on tap: Jamil's English Southern Brown Ale, Jamil's Ordinary Bitter, Chocolate Stout, Jamil's Stout

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Old 09-17-2009, 04:25 PM   #2
Jun 2008
Fayetteville, NC
Posts: 1,372
Liked 109 Times on 102 Posts

Let it sit. Yeast packages say to activate in 105 degree water, so the 80 degrees won't do a thing.

Also, primary fermentation shouldn't ask for an airlock, just a cover. I use the bucket lid with a paper towel over the airlock hole to keep out bugs and dirt.

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