Added Too Much Ingredient
Q. When I was making a two gallon batch of Gruyere, I added a tablespoon of Propionic Shermanii instead of a teaspoon. Should I toss it out or is it saveable?
A. This should not be a problem because Propionic Shermanii is an adjunct culture, not an acid producing culture. The extra Propionic Shermanii will just sit there when it exhausts itself. It's worth aging to see how it goes.