hi, my folks are making some chokecherry wine, their second year doing
so. against my advise they pitched fleischmanns bread yeast before i
could arrive with the wine yeast. so, i rehydrated two packets of
cotes de blanc red star and pitched a packet into each batch. can
anyone predict what effect this will have? I am hoping that at the
very least it will help with floculation and complete fermentation.
they have about 3 or 3.5 pounds of sugar per gallon of water. oh,
also, they pitched the yeast approximately in one batch on the 21st and
the other on the 25th. thanks for any help.
patrick