When making wine, when yeast is added should it heat up.?

Answer 1

I don't know how to interpret this question. If you meant should you heat the "wine" when you add the yeast, Renzo is right. NO!

If you meant should the wine heat by itself after you add the yeast, the answer is it could.

Fermentation needs only 2 ingredients: sugar and yeast. The 2 combine to form Carbon Dioxide (CO2) and alcohol. As this activity accelerates, the mixture could heat. If you start with the crushed grapes at a reasonable temperature, nothing bad should happen. But if the grapes have been sitting in the sun during these hot days we've been having, you could be in trouble. As Renzo points out 112 degrees (F) or more will kill the yeast. The ideal temperature to pitch yeast is 70F.

Answer 2

Once it starts fermenting the juice will start heating up as a by product of fermentation.

The only reason you would raise the temperature when yeast is added is if you hav been doing a cold soak, i.e keeping the juice chilled.

The fermenting juice shouldn't be allowed to get too hot, and veriousmethods of reducingthe temperature can be used, from chiller sleeves around fermenting tanks to adding blocks of dry ice or even plastic containers of ice.

Answer 3

Nope, anything over about 112* will kill the yeast.

Answer 4

no