Recipe 1: Cyser with rosehip (continued 4) - Re-starting fermentation (racking again! 4th time)

OK, time to see if I can get the fermentation restarted.

Ingredients

Vinoferm - Bioferm Killer 7 g

Wyeast yeast nutrition 2g / 10L

To get the fermentation going again I am going to add the Bioferm Killer yeast when it is through the lag period and well into the respiratory phase.

I dissolved 20 g of sugar in 200 ml of boiling water in a 500 ml flask. Once the sugar was dissolved I added 0.5g of yeast nutrition and swirled the solution well. I put the solution in the refrigerator until the temperature was 23C (target was 25C or below). The flask was closed and the solution shaken violently to get as much air into solution as possible. Then the yeast was added - the entire package - and the solution was swirled again to mix.It did not take long before the bubbling started and soon a thick layer of foam was generated. I guess the yeast now had now already entered the respiratory phase.

Not sure if it was even necessary, I thought it might be advantageous to acclimatize the yeast to the must, so after 2 hour, I sampled 200 ml of must which was stirred with the kitchen mixer to get as much air into it as possible. 

This was then mixed with the yeast starter.

Now the catch could be the the old yeast comes out of its dormancy and knocks out the Bioferm Killer - but with the name KILLER it should stand a change, I hope.

An hour later the must was transferred (again) back to a clean and disinfected fermenter. But this time the aim was to mix plenty of air into the must so I just poured it into the fermeter ensuring plenty of splashing so the the yeast can continue the respiratory phase and multiply for a while yet, before entering the fermenation phase.

An airlock was attached to the fermenter, and now it is just time to wait - wait and wish that by this time tomorrow the airlock will once again be bubbling....fingers crossed.