largekeaton
New Member
Hello! I'm new to all this. If you guys wouldn't mind, I'd really appreciate some help.
I'm testing out whatever brewing skills I may have by attempting to make wine using a gallon jug. But I proofed the yeast really hot on accident and it stopped foaming once it hit that point and turned into liquid. I poured it in, but unfortunately think it's dead since no fermentation (not one bubble) has occurred the past couple hours.
Flavor aside, could I just add new, live yeast to the batch? I don't want to waste the ingredients I put into it the mixture.
tl;dr - Could I add new (live) yeast to a batch that has dead yeast in it?
Thanks!
I'm testing out whatever brewing skills I may have by attempting to make wine using a gallon jug. But I proofed the yeast really hot on accident and it stopped foaming once it hit that point and turned into liquid. I poured it in, but unfortunately think it's dead since no fermentation (not one bubble) has occurred the past couple hours.
Flavor aside, could I just add new, live yeast to the batch? I don't want to waste the ingredients I put into it the mixture.
tl;dr - Could I add new (live) yeast to a batch that has dead yeast in it?
Thanks!