too much yeast?
- Thread starter jesse2205
- Start date
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In the first few day of a fermentation the yeast aren't really making alcohol their just multiplying over and over again. By day three there is probably twenty to thirty times as may yeast in the must as what you added. All you did is give it a bit of a kick start. Shouldn't be a problem.
Now if you dumped all three of the packs of bread yeast it could come out a bit yeasty. Didn't do it but have read about something similar.
Tarot.
Now if you dumped all three of the packs of bread yeast it could come out a bit yeasty. Didn't do it but have read about something similar.
Tarot.
Muirghein Tarot said:
This isn't really correct for most meadmakers/homebrewers who are pitching an adequate number of viable yeast cells. Generally you're going to see fermentation and EtOH production in 24 hours or less. In cases where the yeast is underpitched or poorly inoculated, or the must is lacking in nitrogen, oxygen and other nutrients it can take up to 72 hours.
Tarot is talking about cellular respiration which is one of the aerobic phases of fermentation.
For all of you that have Ken's book he gives a great breakdown of the main phases on pages 52-53, along with the components of the fermentation and building blocks that go into the EtOH production.
Cheers,
Oskaar
