Did I cook the yeasties???

[JuneHawk]

So, dumb, absent minded me pitched the yeast in a too-hot must last night. The must was probably around 110F and the yeast Montrachet. It wasn't until after I bunged the carboy and put the airlock on that it dawned on me. At that point there was nothing I could do but wait and see. This morning there is foaming at the top of the must and some airlock activity so I think I'm in the clear. Should I just let it be for a while and hope for the best or should I intervene in some way, like adding more yeast?

:smack:

 

[sweetcell]

110 is at the upper limit of yeast, so most of the cells probably made it. some might have been damaged, perhaps a few killed, but the majority will have survived. i wonder what the impact was of that much cooling. going from 110 to 70/ambient is a big drop, won't make the yeast happy.

getting some more yeast in there, if you have it, wouldn't be a bad idea. it's not like you have to worry about over-pitching.

 

[dstranger99]

You are probably gonna get some off flavors in the final product for pitching to hot......We've all done it.

 

[sweetcell]

didn't even think of the flavor impact of pitching that hot. thanks for reminding us!

JuneHawk, what yeast did you use?

 

[JuneHawk]

I used Montrachet. I think at this point I'm going to just let it be and hope for the best.