Recent content by cindy6

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.

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!