Pitched wrong yeast

I tried this in the cider forum and only had one view all day with zero responses so I'm trying here....
So I made a gallon batch of Apple/pear cider. Very simple recipe of just the juices and brown sugar added to bump sg up. Started at 1.070 FG was 1.000, sadly I went looking for my last pack of red star wine yeast to start a peach wine I was making and could only find a pack of 05 ale yeast. Uh oh .... So essentially I have a gallon of surprisingly good tasting bum wine. Now I went ahead and mixed my priming solution which I calculated down from 5 gallons and bottled anyway. Will this still carbonate? And if so how long are we talking till it does . Thanks

 

Don't see why it wouldn't, 3 weeks at 70F seems to be the norm, longer if cooler.

 

I don't have a lot of experience with US-05, but I've read it used for really high OGs and getting better than 80% attenuation, so I suspect you will carbonate just fine with this yeast.

Good luck!


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That's just the problem...I accidentally pitched the wine yeast instead of the ale yeast. Thanks for the responses . I could have made that a little clearer the way I said it..


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Either way you'll be fine.

 

Wine yeast usually has a higher tolerance, so it should carbonate. Perhaps even more quickly.

Which Red Star yeast was it? Some of them don't do well with sulfur, so you may have a problem there.


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It should carb up just fine. Sounds like you made a nice, dry cider.

 

Well boydster, you hit that right on. It's actually really dry which I kind of like. I'm anxious to taste this and surprised that it would carb faster being wine yeast seems to be a little slower to work. This stuff took an entire month in the primary. The red star yeast I used is just a plain red pack. I think it's just about the most basic wine yeast you can buy. It was a red packet but I can't remember what it said. After all, I thought it was the ale yeast haha. Oops . Thanks again you all are great help.


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