What happens if i add to much yeast to my homemade cider?
More yeast means faster fermentation, which means warmer temperatures. When yeast ferment at high temperatures they can produce bad aromas such as rotten egg. If it gets too high, the yeast will die, and re-inoculation can be difficult, and when dealing with cider you will expose it to the effects of oxidization (browning). I wouldn’t be too concerned about adding to much yeast. Whoever said it will go boom does not know what they’re talking about, more yeast does not mean more alcohol or CO2, that’s the sugar’s role. Keep the fermentation vessel in a sink or bath tub full of water to prevent the ferment temp from getting too high. It’s best not to let it get above 79F, and let the yeast finish before bottling.
