Originally Posted by SpacemanSpiff
Considering a couple options right now. With such a high gravity and acidity I'm not sure repitching is the best idea. I was considering diluting the batch down and then trying a repitch. If it works I'd end up with more final product which is good and if it fails, I'm only out water and yeast.
Everything I have read about Montrachet suggests that it isn't the best choice for a "hostile" must, it appears to be prone to H2S issues when even moderately stressed so when greatly stressed by a high gravity, high acid must, it might just keel over at the get go.
Based on my limited experience and a lot of reading other "Lemonade" threads, I would suggest repitching with one packet (given you only have two gallons of must) of EC1118, ideally rehydrated with something like Go-Ferm. If you can't get your hands on the Go-Ferm there still seems to be plenty of people having success just dry pitching the EC1118.