I just got back from a month-long vacation and I found a packet of dry Montrachet Wine YEast that had been sitting in a brewing bucket in the garage (1 month old). I live in AZ and temps get up to 110 degrees so the garage could have been 120 or so.
Would that kill the dry yeast? I just dumped it into some apfelwein without thinking about the temps it had been exposed to. No airlock activity after 24 hours.
Should I run to the LHBS and grab another pack (only reason I ask is because its quite a bit of a drive).
Thanks
Would that kill the dry yeast? I just dumped it into some apfelwein without thinking about the temps it had been exposed to. No airlock activity after 24 hours.
Should I run to the LHBS and grab another pack (only reason I ask is because its quite a bit of a drive).
Thanks