Cider seriously overpitched... diluition?

[Ronkas]

Hi guys,
4 days ago, taking a pause from studying, I've done a small experimental batch of cider from 5L of apple juice.
Unfortunately, I got distracted and pitched the same amount of yeast I always use for my 5gal batches... one entire pack of Safale US-05!

In fact, the demijhon showed a serious activity in the first 30 hours, and now (80h) the activity is currently moderate; color is pale dark yellow but it's really muddy.
The cake, seeing from the bottom of the fermenter is not formed yet.

What should I do? Top up with other juice (i can add further 6L) in the moment of racking to secondary or wait and let the yeast go mad?
Just for information, I'm planning to do something similar to the caramel cider here in the board (sweet sparkling).

 

[Golddiggie]

IME, a single packet (of dry yeast) is fine for smaller batches, or up to 5-6 gallons. I typically pitch a full single packet of Lalvin yeast into batches from 1-5 gallons in size (for mead). Having more yeast in there isn't a bad thing. IF you want to add more volume to get more volume, then that's fine. Just don't do it because you think you must...

 

[UpstateMike]

No need to worry. Yeast multiplies. Yours just got more of a head start.

 

[MarkKF]

Most packages say for 1-5 or 2-6 gallons. I've used a single packet for two 1 gallon batches plenty of times.

 

[Ronkas]

No need to worry. Yeast multiplies. Yours just got more of a head start.

That is just what i was thinking about. In my logic it shouldn't affect to much the flavour, but in the datasheet of the saf05 they state that pitch dosage is 50 - 80gr/hl so, having pitched 4 times the dosage stated I got worried.

On the internet also, it seems there's a bit confusion on case of overpitching like this.

Ok, so i'll leave him alone at leave doing the dirty job.
Thanks!!

I'm planning to use part of the left juice for the priming (here apple concentrate is rare to find :| )