Okay I started a small batch of cherry wine the other day and instead of dividing the amount of yeast needed for a gallon i just pitched an entire packet into a 500mL batch.. This is the 3rd day and i already see a layer of lees starting to form, it is smelling very alcohol-like and the fermenting is a little bit less vigourous... I want to know if the addition of extra yeast (about 5x the recomended amount) would increase fermentation times...
P.S. I forgot, im fermenting in 86 degree weather, figured that might speed things up.. all i want to do is test this stuff.. not make it perfect... yet ;-)