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trying to save a batch of chokecherry please advise

hi, my folks are making some chokecherry wine, their second year doing so. against my advise they pitched fleischmanns bread yeast before i could arrive with the wine yeast. so, i rehydrated two packets of cotes de blanc red star and pitched a packet into each batch. can anyone predict what effect this will have? I am hoping that at the very least it will help with floculation and complete fermentation. they have about 3 or 3.5 pounds of sugar per gallon of water. oh, also, they pitched the yeast approximately in one batch on the 21st and the other on the 25th. thanks for any help. patrick

Reply to
northcountry
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Hi Patrick

Can anyone predict what effect this will have? No. Many wine yeasts have a killer factor that exceeds that of most wild yeasts (and presumably also bread yeast) - hence it is likely the wine yeast will out-compete the bread yeast and things will by hunkydory. My knowledge lies more with chemistry than microbiology however I would have thought that if the wine yeast didn't manage to gain the upper hand it would be wiped out and the effect would be the same as if you didn't add it at all (you could possibly add it later then when and if the bread yeast dies out). I would doubt that both yeasts could co-exist.

Either way though I think you pitching the wine yeast was a good move.

If anyone can correct me on this it would be appreciated,

Good luck!

Michael

Reply to
MBaker

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