Oh, I agree, EC-1118 is my go-to yeast for stuck or difficult ferments, and I've had it take off at 1.125 when I've dry-pitched and everything (I am a terrible, nasty person), but I hadn't added new EC to this batch, this was just the yeast still in the fruit that had been frozen after being fermented once already, so it was already feeling pretty abused and might not have had enough viable cells to get going right away, it was only the fruit, not the lees. Take bag out of freezer, thaw, add honey and water, go. I gave it a day or two and then when there was no activity, I thought, what the hell, here, let's give the bread yeast a try, at worst it'll poop out at 1.030 where my JAO's usually stop. In my experiences with bread yeast, it'll start at high SG's (higher than I'd want to pitch wine yeast into) but I find the higher you start it, the earlier it poops out, so I know it wasn't the bread yeast that took it dry.
Originally Posted by Robusto
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