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Old 06-19-2011, 12:59 AM   #1
cindy6
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Jun 2011
Hong Kong, Hong Kong
Posts: 2


ok, so this newbie stored an opened pack of Lalvin 212 at room temperature for about a year. I proofed it. The mixture turned cloudy, with some noticeable yeasty smell, but no bubble.

So, can it still be used? And how about the pectic enzyme that was stored the same way?

Thanks a bunch!



 
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Old 06-21-2011, 06:14 PM   #2
Wiwine
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Jun 2011
Madison, Wi
Posts: 2

Sometimes yeast will be ok, especially if it was stored in a dry atmosphere, but if you aren't happy with the proof, I would toss it and buy new. I'm more optimistic about the enzyme, but that probably should have been stored better as well. If you really need it to work, I'd shell out for a new package. Hope that helps.

 
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Old 06-22-2011, 07:56 AM   #3
cindy6
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Jun 2011
Hong Kong, Hong Kong
Posts: 2

Thanks for ur reply.
I did buy new yeast, but it was on the way while the fruit was already squeezed and processed. Hence I was a bit worried and thought of using the old yeast.

 
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