So I made 2 wine kits today, one was a kit I got at Christmas. It has been in my walkout basement since then, so it has basically been around 60-65F for 3months.
I'm happy to report that when I proofed one of the 2 packets (this wine needs 2 it has an OG of 1.160 and yes it is a desert wine), after about 5 mins it went quite nice. So I didn't bother with the 2nd pack, infact I was pretty sure it was going to go since I got almost immediate action on the 1st pack. :rockin:
Anyway I post this to help answer the 'I left my yeast out!!' and to say if it be dry yeast, mine was as strong even after 3 months at 60-65F.
It was one of the RedStar/Fermentis ones blue package I think Primee Curvee is the name. If this had been liquid yeast I'm sure I would have been hosed.
I'm happy to report that when I proofed one of the 2 packets (this wine needs 2 it has an OG of 1.160 and yes it is a desert wine), after about 5 mins it went quite nice. So I didn't bother with the 2nd pack, infact I was pretty sure it was going to go since I got almost immediate action on the 1st pack. :rockin:
Anyway I post this to help answer the 'I left my yeast out!!' and to say if it be dry yeast, mine was as strong even after 3 months at 60-65F.
It was one of the RedStar/Fermentis ones blue package I think Primee Curvee is the name. If this had been liquid yeast I'm sure I would have been hosed.
