Too much yeast

[GrumpyJohn]

Hey all,
Noob here, so bear with me… I finally got around to doing a sacrificial cleaning run on my still using Birdwatcher’s sugar wash and now have some high octane cleaner/fire starter. I tried my best to treat it like a real run to get some practice with my first time ever running a still. I think things went ok. So right away I figured I’d do up another wash and try to run some usable likker.

Using birdwatchers recipe again since I had everything on hand and it is simple… well, shoulda been simple. Lol. I was going with a 1/3 recipe since I’m limited in space for fermentation. However, when I got to adding the yeast, I forgot to divide it by three and ended up using 225g traditional bakers yeast in about 28L of wash. A few hours later I thought, holy crap this thing is taking off, as I cleaned up some yeast that bubbled out from under my gently placed fermenter lid and onto the floor.

Now, two days later I do a face palm and think, holy crap I tripled the yeast!

So after two days of this thing fermenting, I figure I’ve got three options:

Let it go and see what happens when I run it
Pitch it and start over
Add more of each ingredient to bring it up to 2/3 or full recipe and go buy more fermenters/carboys which I could always use I’m sure

What do you guys think? Thanks for your time and advice, it’s much appreciated!

[NormandieStill]

What's done is done. Don't tip it out. You just eliminated the lag phase by pitching all the yeast needed! ...But it'll just start faster. Bit of a waste of yeast that's all.

[EricTheRed]

did that accidentally on a 25L bucket of grapes - put in 100grams - man did it take off! fortunately, i had my lid on tight - so mess largely averted

[Tim Julius]

Hey all,
Noob here, so bear with me… I finally got around to doing a sacrificial cleaning run on my still using Birdwatcher’s sugar wash and now have some high octane cleaner/fire starter. I tried my best to treat it like a real run to get some practice with my first time ever running a still. I think things went ok. So right away I figured I’d do up another wash and try to run some usable likker.

Using birdwatchers recipe again since I had everything on hand and it is simple… well, shoulda been simple. Lol. I was going with a 1/3 recipe since I’m limited in space for fermentation. However, when I got to adding the yeast, I forgot to divide it by three and ended up using 225g traditional bakers yeast in about 28L of wash. A few hours later I thought, holy crap this thing is taking off, as I cleaned up some yeast that bubbled out from under my gently placed fermenter lid and onto the floor.

Now, two days later I do a face palm and think, holy crap I tripled the yeast!

So after two days of this thing fermenting, I figure I’ve got three options:

Let it go and see what happens when I run it
Pitch it and start over
Add more of each ingredient to bring it up to 2/3 or full recipe and go buy more fermenters/carboys which I could always use I’m sure

What do you guys think? Thanks for your time and advice, it’s much appreciated!

What do you think would happen if you just let the wash ferment with the extra yeast? Would it affect the final product much?

[Bolverk]

Nothing bad is going to happen, it's just going to finish the fermentation faster

[GrumbleStill]

Nothing bad is going to happen, it's just going to finish the fermentation faster

+1 She’ll be right.

[PhoenixoftheNow]

Since you're going for a neutral you might notice just a different mouth feel. I would think making a rum you would have less ester making due to the fast fermentation.