Too much yeast?

[coldrice]

Well, its a long story as to why it happened, but what really matters is that I have added 4 packs of Cotes de Blancs wine yeast to 5 gallons cider and 4 lbs. honey. If I allow it to ferment all the way is it going to just be nasty alcoholic and taste like yeasty vodka? How does one balance this out and still get a good product?

 

[Yooper]

Well, its a long story as to why it happened, but what really matters is that I have added 4 packs of Cotes de Blancs wine yeast to 5 gallons cider and 4 lbs. honey. If I allow it to ferment all the way is it going to just be nasty alcoholic and taste like yeasty vodka? How does one balance this out and still get a good product?

Well, if you added too much yeast, the unneeded yeast will drop to the bottom. The yeast, no matter if there are 2 or 100,000,000, can only ferment the amount of fermentables you have in the wine. Once the fermentables are gone, the yeast will flocculate and drop out. You didn't harm your cyser at all, you just wasted three packs of yeast.

 

[coldrice]

Won't the flavor of the yeast be left behind, though? Also, is the fermentation going to be done in less time than it would if I only had 1 pack of yeast in there? With 4 friggin' packs of yeast now, and four pounds of honey how long can i expect fermentation to take?

 

[will_cbe]

Perhaps, but you can get that with just one pack, and bumping it right before you rack.
Maybe it'll take less time, maybe not. Honey takes its sweet time. Anticipate months. Don't get impatient and rack too early.