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The Campden probably will not kill your yeast, but will only make the yeast upset, causing them to increase sulfur production and make them more sluggish, but things will stabilize again after a week or so. I believe everything will still turn out alright. If you are concerned, then add extra yeast. However I don't believe this will be necessary. Good ...


Brettanomyces will make acetic acid in the presence of ethanol and oxygen. You'd need to determine if there is actually acetobacter present in the harvested slurry to know for sure if it was "clean". It is possible you picked up too much oxygen on transfer or had too much headspace in secondary.


To eliminate any risk at all, you could discard the harvested yeast. I agree with you, that most likely the acetobacter came from the raspberries. However, it's possible also that it simply flew in from the air or otherwise was incorporated as part of the racking to secondary. So there's no way to know for sure really.


I have just revived a liquid yeast that was in the fridge for 2.5 years, I cleaned it up, did a starter and its like new.. I took some microscope samples and didn't see any bacteria infection or mutations and even made a little fun video on it, for anyone interested... co2 gas bubble moving under the slide, live sample from active fermentation

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