Hi! Love your videos, they've been really helpful since I've only recently started homebrewing. About a month ago I tried making pineapple cider. So I do all the stuff I need to do, then put it in my boiler room (gas central heating). Now I'm in the UK, fairly North and it gets cold (and at the time had been cold) so the boiler room was perfect as the yeast stay awake in there. During the time it was in there, it had warmed up a fair bit but we were also still using our heating. When I went to open the yeast (I hadn't been checking it at all) I noticed an odd smell coming out of the airlock. Opened it and found that it stank of rotten eggs, like really really bad. Panicked, Googled and found out it was salvageable but man did that smell stay in the kitchen forever! Basically, the cider turned to wine really really quickly (about 9-point-something ABV), but I've saved it and now I'm letting it sit until around the end of this month before sweetening and bottling it. So from what I've learned (depending on the yeast I'm assuming) is that if yeast are exposed to warm temperatures too fast they get really stressed.
I live in an old house in the UK, where the temperature rarely exceeds 25°C (77°F) which works well with EC-1118. Primary fermentation is done in a few days. With baking yeast I would have to use a heater.
Loving the content as always, had me laughing double checking what you were reading! 🤣 Any idea when your doing the next live stream? Don’t want to miss it!
I am not a member, so I am not asking for personal winemaking advice. Have you ever had a wine restart fermentation in the bottle, after the pasteurization?
