shammo wrote:do you think it could be possible to add a sachet of yeast anyway and let it ferment out??
would flavouring it with rasberry or something help the outcome??
i really dont wanna tip it out but not sure what to do with it
There's no point in adding more yeast now, as the wild yeast/bacteria are no doubt well on the way to chewing through your batch, and any new yeast just won't get a look in.
As to adding raspberry or other flavours, it would entirely depend on how the batch tastes once it's fermented out. I agree with DrSmurto the wild yeast is likely to ferment it well beyond the normal finishing gravity, so that will strip a lot of the usual malty beer flavours and body from the brew. It will probably have higher than normal alcohol, which may not be all that tasty.
To my mind, you have these options:
1. Allow it to ferment right out, and see how it tastes. If you think it's acceptable, sure, add flavouring if you want.
2. Chuck the brew now, and make sure you completely clean and sanitise your fermenter and tap etc. Then, for your next brew read up on how to chill your brews down to temperature and pitch your yeast before anything else gets a chance to get in first.