Stressed yeast - what to do?

[Jakkob]

So I made five gallons of hard cider a few days ago. I made a starter with Wyeast cider yeast that lethargically bubbled up with activity. I didn't think anything of it and pitched it and called it a day.

Thing is, my homebrew store has very slow turnover on yeast. I've gotten the sulfury funky stressed yeast problem before, but usually I can prevent that by doing a starter with my dry yeast.

Liquid yeast, apparently, needed more time and love than I gave it...

So, is this batch salvageable. I know, RDWHAHB, but I know what the problem is and would like to be proactive.

Anyone else run into this problem or find a solution?? Add more yeast? Oxygenate?

Thanks for help

 

[Jakkob]

I found this page that made sense to me: https://byo.com/stories/issue/item/3170-stuck-fermentations-techniques
Essentially

• add some yeast nutrient
• make a fresh starter and be sure to pitch it when it reaches high krausen

Next time I need to pay better attention to my starter to avoid this issue again.