Sorbate doesn't kill yeast -- it just prevents an inactive fermentation from restarting again. However, if you added it in at pitching time, well, your yeast probably were not too active yet. You may want to try making a big-volume starter with a new packet of yeast, then repitch. My theory here is that if you have a large enough and healthy enough population of yeast cells that are actively fermenting already, they might be able to take over when added to the original must.Dmntd said:I think I killed it. Pitched the yeast then added sorbate by mistake, thought I had the yeastx. Is there any hope of salvage?
Fifteen pounds of honey blended into two gallons of water? That's 7.5 lb.s/gallon -- are you sure that's right? This would certainly yield an OG higher than 1.118.Dmntd said:Recipe is 15lbs clover honey blended into 2 gallons filtered water pasturized at 140 degrees f. for 30 min. cold water to make make 5 gallons, champagne yeast and yeastx. O.G. 1.118
Ok, got it -- thanks for the correction!Dmntd said:"Recipe is 15lbs clover honey blended into 2 gallons filtered water pasturized at 140 degrees f. for 30 min. Cold water to make make 5 gallons, champagne yeast and yeastx. O.G. 1.118"
Pewter_of_Deodar said:Throw the sulfites out so the same mistake never happens again!!! : : :
On a religious mission for chemical free mead...
Anthony,Dmntd said:I put 2 fresh packets of yeast in a cup of water and let it sit a couple of days, last night I pitched that into 3 quarts of the must in a gallon jug. This morning theres about 1/2" of foam on the must in the gallon jug. Any thoughts as to how long I should wait before adding this to the rest of the must?