First time poster, long time reader here.
I've been brewing for nearly five years now and I've encountered my first major issue with yeast.
To cut a long story short, I'm making 30 bottles of chardonnay wine and I think I've got my primary fermentation mixture far too hot and I think it may have killed the yeast as after two and a half days nothing is happening.
Can I add more wine yeast to the mixture to get it going again or will this significantly affect the taste?
Any advice would be great!
We're experiencing some unseasonably hot weather here in the UK and that with my heat belt was a recipe for disaster...