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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 ...


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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