Some of you may recall my dilemma with making a batch of Niagara that was accidently made for 5 gallons but used the ingredients for 6.5 gallons. Potential alcohol was about 21%! Anyway, it stopped fermenting with about
10% =unfermented= sugar. Yesterday, I racked it into the 6.5 carboy, acidifed two gallons of water and added yeast nutrient too. I mixed it all together and pitched in a reconstituted pack of EC 1118 yeast. Today, nada, zero, zilch. Sooooooooo, I added a few sticks of chalk in case I had overacidifed. Well! They fizzed like =mad=, which has never happened before. Is it possible I killed the new yeast by using too much acid? Should I toss another pack in??? HELLLLPPPP!!!!!! Blobert<-- "I'm not a hero, I'm not the savior; forget what you know, I'm just a man whose circumstances went beyond his control!"
-STYX- "Mr. Roboto"