reversing yeast stabilizer?

[sha0056]

a friend recently made a mead and noticed that it was not fermenting like prior batches. It turns out that instead of adding yeast nutrient, he added yeast stabilizer.

Is there a way to neutralize the stabilizer so fermentation can occur? possibly heat to 170 F or so, cool and repitch yeast? anyone have any experience with this or have suggestions?

Thanks

 

[gratus fermentatio]

Potassium sorbate is the AI in stabilizer. It inhibits yeast reproduction. The yeast will eat the sugars, but they cannot reproduce & reach an optimum fermentation population. The only way I know of to overcome this is to pitch a huge starter culture.

Basically, you grow a yeast population outside of the sorbate contaminated environment & then add it to that environment. The fermentation may still be slow, but it should still ferment. If you have a viable yeast cake from a previous batch, you could just rack the sorbate contaminated batch onto it.

Otherwise, get a yeast starter going & pitch it ASAP. You might need to use a larger container, depending on the headspace in your carbouy, a 7 or 8 gallon bucket fermentor works great. Good luck!
Regards, GF.

 

[sha0056]

thanks gratus! If he has any batches that will be transferred soon, will have him pitch on the cake