Re: Oops
D,
Which specific yeast we talkin here?
Generally you don't let the yeast sit for more than 15 minutes, stir and pitch. Leaving your yeasts for a couple of days without any nutrients, or food source, other than themselves is asking for trouble. The yeasts will be looking for something to eat once they've been awakened, and if they have not been innoculated into the must after they've been rehydrated, they will stress out, get into disputes with other yeasts, and generally begin to behave badly. All of this can contribute to producing off tastes in your yeasts, or in a worst case scenario a very slow, very long and beleaguered primary with a lot of stressed out and cranky yeasties.
Was the cup covered? If not, you may have picked up some other microbiological organisms that might compete with your yeasts for dominance of your must.
In your place, I would combine your innoculated and un-innoculated must, rehydrate some K1V-1116 yeast exactly as the manufacturer suggests (this is why it is important to state specific yeast types here), repitch with an additional 2 teaspoons of DAP and 1 teaspoon of Nutrient and oxygenate like it's going out of style.
Hope that helps,
Oskaar