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The thing about champagne yeast (and other wine yeasts) is that they have been selected to eat a lot a of fermentable sugar with little nutrients around. Another facet of this is, even though the yeast is recommended for a particular temperature doesn't mean it won't ferment outside that range, or wake up later to finish the job. As long as there is live ...


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It's possible that the yeast isn't going to sleep fast enough. You could try putting the bottles into the freezer for a short time before refrigerating in order to reduce the temperature rapidly.



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