by Alice
(203.51.26.83) on October 20, 2002 at 00:56:03:
Hello everyone,
I'm making oak leaf wine today.
It's in the carboy (carbuoy?) but not doing anything much since 2 hours after i added the yeast.
I'm thinking I killed it by:
a. The cooled boiled water I topped it up with wasn't so much cooled as still warm; or
b. Too much citric acid.
Any bets?