Comment: Yesterday it was slow being the first day that I added the yeast

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Yesterday it was slow being the first day that I added the yeast

but this morning it's going intensely. It sounds like Rice Krispies when you open the lid and it is actually putting off warmth when you hold a hand over it. I may have to move it somewhere cooler, it's at eighty degrees and Pasteur Champagne yeast has a temp range of 59-86. It's getting too close for comfort. I added a picture to the slideshow - the raisins are all puffed up and floating now too.

I had to open some kitchen doors to let some cool air in and some heat out. My stepson must not have known it was 50 degrees outside and stoked the wood burner this morning before he left which he usually does for us every morning through winter. But it seems he apparently didn't know he didn't have to this morning. I woke up to a 90+ degree kitchen. : /

EDIT: I just moved it to the basement for a while to cool down a few degrees.