Brewing - too much heat/yeast.

[fnord]

What happens when you add too much yeast to a batch of wine,and also what happens when you brew at a high temp?

[umbra1010]

Depends on the temps. I believe yeast dies at 140(F). I would just reccomend using room temp. But I believe I read somewhere that 78-80(f) is ideal for bread yeast, not sure if it would work the same for wine

I also don't think that too much yeast will do anything to the final product.

[fnord]

80ish is what grandma got it at,and it is bread yeast so looks like everythings fine with the temp,the higher temps have really increased the speed of her brewing.

[umbra1010]

Yeah, my shadow did a batch in his closet and took about a month to make good stuff. My shadow plans on making another batch sometime soon, but it is too cold for closet technique. My shadows state just won't stop snowing (another storm for saturday lol).

[nop707]

warm conditions are good fir fast fermentations, however there is an increased risk of unwanted flavors in the wine, if your aiming for a specific type of wine, most whites should be fermented at colder temperatures, then you want to go with colder, but if your doing a fruit wine or red wine its not that big of a deal unless you get too hot, like stated above, and kill the yeast. too much yeast cant really hurt the wine, unless it gets to the point where you have more yeast than wine. also if yeast is left in the wine for a long time, it will autolyze, which means the yeast will start to burst, releasing everything inside, which may cause a yeasty flavor in the wine, which sometimes is wanted in certain styles.

[fnord]

also if yeast is left in the wine for a long time, it will autolyze, which means the yeast will start to burst

How long?

[nop707]

umm, months. it happens after the yeast dies, which happens after it settles to the bottom, so if the wine is siphoned into a second container when all the yeast settles it should be fine. im not sure about baking yeast, it might act a bit different from brewing yeast, but they are the same species, just different strains so they are probably fairly similar. Swim has never had a problem with it when the wine sits for a long time if the wine is siphoned to keep off a big bed of yeast(small beds you don't really have to worry about, but if your worried then give it a shot, just be sanitary when doing it), swim has more problems with contamination when sitting for long periods of time, or when transferring, which is a piss off.