Djay wrote in message
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Now if your yeast bottle is in a very cold area you may have difficulty
keeping the yeast culture alive.

The yeast will be alive, just not especially active. The lower the
temperature, the slower the production of CO2. The higher the temperature -
up to about 110° - the more rapid the conversion of sugar to alcohol and the
sooner you will have to replace the mixture.

The most common method of killing the yeast is by using hot water during
mixing. Hot water or chlorinated tap water WILL kill the yeast. The reason
hot water is used at the beginning of the process is to dissolve the sugar.
Let it stand or add cooler water until the solution is (well) below 110°
before adding any yeast.