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Too much Yeast?
Hey there,
I have a problem. I have added 1 tsp of yeast to my 1-gallon mix. This recipe said add 1/2 tsp. I'm making Apple Cider from juice by the way. (4.5L of juice, and 300g of sugar).
Is this a huuuge problem?
I realised straight after i did it (5 mins ago).
Any feedback would be appreciated.
Cheers
Danny
I'm sure its fine. It's pretty hard to overpitch on a homebrewing level. What was the OG? What kind of yeast?
I dont have a gravity meter thingy, but the yeast is 'allinson dried active yeast' from the local supermarket. Says it can be used in bread or home brewing. Nothing special, but it worked fine in my last batch (which was my first).
I put way to much sugar in my last batch, which made it very alcoholic and very sweet. So this time i've used lots less sugar, but accidently used too much yeast... maybe 3rd times a charm.
Was just wondering what the outcome would be for this slip-up. I'll see how it goes over the next few days.
Danny wrote:
I dont have a gravity meter thingy, but the yeast is 'allinson dried active yeast' from the local supermarket. Says it can be used in bread or home brewing. Nothing special, but it worked fine in my last batch (which was my first).
I put way to much sugar in my last batch, which made it very alcoholic and very sweet. So this time i've used lots less sugar, but accidently used too much yeast... maybe 3rd times a charm.
Was just wondering what the outcome would be for this slip-up. I'll see how it goes over the next few days.
I make wine and what I do if the yeast ferments it too dry is add some suger to sweeten it to my liking then add campden tablets to kill the yeast so it doesn'r ferment the sugar I added so worst case you could do that.
But I think you'll be fine. you should buy a gravity meter thingy (hydrometer) though. They aren't expensive and you can figure the alcohol content better.
DC
I'd recommend getting a hydrometer (gravity meter thingy). This way you know your original and final gravities which helps you determine your alcohol content but more importantly it tells you when your cider/beer/wine is done fermenting. If you bottle something that isn't done yet you can end up with bottle bombs.
I'm doing a similar brew right now. It's a German apfelwein using apple juice, a small amount of corn sugar, and Montrachet wine yeast. A wine yeast can handle higher alcohol levels whereas your bread yeast might not be able to.
I'll look into getting a hydrometer then. I do need one, cos the last batch I made was a bit on the strong side, 9-10% i'd say, but I can't confirm.
I'm sure i'll be back in a few days when my carboy explodes or something. look for the thread "Whats the best way to clean cider off my cat and kitchen." 
Anyways, thanks for your help guys.
Danny wrote:
I'll look into getting a hydrometer then. I do need one, cos the last batch I made was a bit on the strong side, 9-10% i'd say, but I can't confirm.
I'm sure i'll be back in a few days when my carboy explodes or something. look for the thread "Whats the best way to clean cider off my cat and kitchen."
Anyways, thanks for your help guys.
If you're using an airlock just go by how much activity is going on. When it's down to close to nothing then you might be safe to bottle. But you could also have a stuck fermemtation that restarts after bottling and could be dangerous so that's one very good reason for getting a hydrometer. Bottle bombs are dangerous. There was a video recently of a guy who went to stor to buy microbrew beer and a bottle exploded when he picked up the six pack. Messed him up pretty good. Fifteen bucks can save a lot of stitches and money.
DC
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