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?