I think I added too much yeast to my wine...will it still turn out?

Question

I mixed some sugar, water, and cranberry-grape juice, with no preservatives, artificial flavours, or added sugars, and I put a balloon on top. I think I may have added too much yeast..will it still turn out? ALso, should I deinflate the balloon when it becomes inflated, and should I poke holes in the balloon now?

thanks richard...for a 1L bottle of juice, how much sugar/yeast would you use?

Answer 1

Depends on what kind of yeast you used. If you used baking yeast, virtually any quantity...too little or too much...will taste nasty. Baking yeast doesn't settle out well after the fermentation occurs.

In general, however, unless we're talking gross amounts (like pounds) there is generally no such thing as "too much." Extra yeast just results in a quicker fermentation time (done sooner) and fewer off-flavors because the yeast isn't stressed out by "doing its thing."

As for your balloon, just poke one or two holes in it with a pin or a needle...just enough to let the CO2 to seep out without allowing anything else back in and you should be ok. As for the yeast, you will be fine using 1 gram per 5 gallons, but you could reasonably multiply that by 5-10 for a faster fermentation. Beyond that would be considered overkill, but if it's important enough, try various batches with different quantities in each...make a game out of it.

Answer 2

Leave the balloon whole but when it inflates, remove it and then stick back on. To much yeast will definitely affect the outcome of your wine. It will probably taste yeasty and yucky. Better off starting all over.Adding more liquids, sugars to compensate for the excess yeast used will not work. Start from the beginning again.