Okay I started a small batch of cherry wine the other day and instead
of dividing the amount of yeast needed for a gallon i just pitched an
entire packet into a 500mL batch.. This is the 3rd day and i already
see a layer of lees starting to form, it is smelling very alcohol-like
and the fermenting is a little bit less vigourous...
I want to know if the addition of extra yeast (about 5x the recomended
amount) would increase fermentation times...

P.S. I forgot, im fermenting in 86 degree weather, figured that might
speed things up.. all i want to do is test this stuff.. not make it
perfect... yet ;-)

wrote:
Okay I started a small batch of cherry wine the other day and instead
of dividing the amount of yeast needed for a gallon i just pitched an
entire packet into a 500mL batch.. This is the 3rd day and i already
see a layer of lees starting to form, it is smelling very alcohol-like
and the fermenting is a little bit less vigourous...
I want to know if the addition of extra yeast (about 5x the recomended
amount) would increase fermentation times...

P.S. I forgot, im fermenting in 86 degree weather, figured that might
speed things up.. all i want to do is test this stuff.. not make it
perfect... yet ;-)

Bob,

The extra yeast _might_ dercease the fermentation time by a matter of
hours, if at all. Yeast doubles & redoubles pretty fast. The high temp,
86°F, would probably decrease the time by days, compared to 70°F, e.g.
It could well be slowing down by now.

--
Mike MTM, Cokesbury, NJ, USA

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Thanks for the speedy response!