Some of you may recall my dilemma with making a batch of Niagara that
was accidently made for 5 gallons but used the ingredients for 6.5 gallons.
Potential alcohol was about 21%! Anyway, it stopped fermenting with about
10% =unfermented= sugar.
Yesterday, I racked it into the 6.5 carboy, acidifed two gallons of
water and added yeast nutrient too. I mixed it all together and pitched in a
reconstituted pack of EC 1118 yeast.
Today, nada, zero, zilch. Sooooooooo, I added a few sticks of chalk in
case I had overacidifed. Well! They fizzed like =mad=, which has never
happened before. Is it possible I killed the new yeast by using too much
acid? Should I toss another pack in??? HELLLLPPPP!!!!!!
Blobert<><
--
"I'm not a hero, I'm not the savior; forget what you know,
I'm just a man whose circumstances went beyond his control!"
-STYX- "Mr. Roboto"