Have finings cleared too much yeast?

[matjam]

Hi All,

I've made about 23L of elderflower champagne, which I recently racked off to a 2nd FV.

I added some Youngs 'ClearIT' finings (the one in the orange and white box).
It seems to have cleared nicely.

However, after reading some other posts I'm now panicking that too much yeast will have been taken out of suspension for it to carbonate when I batch prime it this weekend. :wha:

Do I need to add more yeast when I batch prime or am I worrying unnecessarily?

Thanks,
Matt

 

[RobWalker]

nah you're fine. it takes a lot to knock yeast out of a wine. if you can't help but beat yourself up, add 2 grains of yeast per bottle to avoid sediment.

 

[matjam]

Thanks Rob.

I guess I'll carry on as planned then and hope it all comes good.

Cheers,
Matt

 

[matjam]

It's been two weeks since I bottled my elderflower champagne so today I thought I'd have a look at how much sediment had formed at the bottom of the bottles.
I found a clear one and had a look - nothing. Not a sign of any sediment. Can't be good I thought.

So I put it in the fridge for a couple of hours and then opened it.
Nothing. No fizz at all. The finings must have completely wiped out the yeast.
Needless to say I was a bit gutted.

I'd primed my batch of 21.75 litres (29 bottles) with 206 grams of sugar. That's about 9.5g/L which is enough isn't it?

Anyway, I've added a tiny pinch of Wilko Gervin universal wine yeast to each bottle and re-caged.

Hopefully this will do the business.