Can I save it?

[shadz78]

So, since my yeast nutrient and potassium sorbate are in the same type of bottles, for the past week of staggered yeast feeding of what was supposed to be nutrient and energizer I've been adding energizer and potassium sorbate. Is there any way to save this? Can I rack it and start over with another addition of yeast or is this done and I have to start over? I feel like such a dumb ass......

 

[MightyMosin]

I'd make a nice yeast starter and let it get nice and strong before pitching it in there... The Sorbate doesn't kill yeast, it prevents inactive yeast from budding. A health colony going in should be able to fight its way.

 

[lumpher]

Wait a few days and let the sorbate settle, then do as @MightyMosin says. A good strong dose of yeast should kick fermentation back in.

 

[Maylar]

How much sorbate have you added so far, and what is your batch size? You might be at a point where it's a lost cause.

 

[shadz78]

How much sorbate have you added so far, and what is your batch size? You might be at a point where it's a lost cause.

The batch size is 1 gallon. 3lbs of honey, spring water to fill. I have about 1tsp-1.25tsp of sorbate in the batch.

 

[shadz78]

I'd make a nice yeast starter and let it get nice and strong before pitching it in there... The Sorbate doesn't kill yeast, it prevents inactive yeast from budding. A health colony going in should be able to fight its way.

For a "yeast starter" does that involve more than just the yeast and 20mins in warm water?

 

[Maylar]

I have about 1tsp-1.25tsp of sorbate in the batch.

That's a lot. Honestly if it were me, I'd start over.

 

[MightyMosin]

For a "yeast starter" does that involve more than just the yeast and 20mins in warm water?

After proper hydration (ideally with Go-Ferm) and letting it sit for that 20 minutes, start feeding it a sugar solution. A solution of the must (without the Sorbate overdose) would be better as you are acclimating the colony to the pH.

A heated stir plate would be ideal from the idea of letting it grow at a stable temperature while feeding it periodically.

 

[MightyMosin]

That's a lot. Honestly if it were me, I'd start over.

For me, it would mostly depend on how far I am in on ingredient cost. A yeast started with relatively inexpensive dried yeast is easier to swallow than pouring out expensive must. It's a small amount of $ to possibly getting it going.

 

[Maylar]

For me, it would mostly depend on how far I am in on ingredient cost. A yeast started with relatively inexpensive dried yeast is easier to swallow than pouring out expensive must. It's a small amount of $ to possibly getting it going.

For a 1 gallon batch it's not worth it. I've seen this many times in the cider realm, and in every case that I know of the end result tasted like chit. Damaged yeast create off flavors.

 

[shadz78]

After proper hydration (ideally with Go-Ferm) and letting it sit for that 20 minutes, start feeding it a sugar solution. A solution of the must (without the Sorbate overdose) would be better as you are acclimating the colony to the pH.

A heated stir plate would be ideal from the idea of letting it grow at a stable temperature while feeding it periodically.

So, looks like I was able to jump start it and it’s been active for about a week. I typically don’t do a racking until the activity visually stops producing pressure in the water lock. There seems to be a bunch more byproduct in the bottom than usual. Should I rack now to remove this bulk or just let it ride? I’m worried that if I disturb anything it may stop given the situation.

 

[Maylar]

I think I would rack it now. Get it off that contaminated lees.