Too Much Yeast?

I piched 1 full packet of dry yeast into 2 1/2 gal of juice with a sg of

1.088.

I have read that yeast multiplies expontially and very rapidly at warmer temps. (65-70f is what I fermented at). The primary ferment took about 14 days and then stopped completely. The wine (beet) was almost completely clear and sg around .994.

When I racked it off the lees, I of course tasted it and it had a very yeasty taste. Did I pitch too much yeast and will this yeasty taste diminish with time or is there anything I can do to help diminish it?

Reply to
Pat Kennedy
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The yeast will settle out with time. The only think you can do is be patient.

Reply to
Paul E. Lehmann

Pat - The yeasty taste is simply because it is very new. That taste will fade away over time -- it has nothing to do with how much yeast you added initially. As you mentioned, yeast multiplies exponentially, up to a saturation level, after which point the yeast devote their energies into fermentation rather than reproduction. So within a pretty broad range, using more or less yeast initially just changes how long it takes to reach saturation. It doesn't change the amount of yeast you end up with, and should have no impact on flavor.

As far as I can tell, there is no way to pitch "too much" yeast; it is possible to pitch too little, but not too much. The more yeast you add, the sooner the yeast population reaches saturation.

Doug

Reply to
Doug

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