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Did a batch of Pinot Noir this year. At crush time (10/21/2010) I added sulfites up to 60 ppm. I have not added any sulfites since then. Primary fermentation went perfect. Malo fermentation is about done. I am ready to rack again. I am wondering if other people add sulfites (campden tablets)...

Starter is bubbling away this morning, yippee. I did not use nutrient but I'm going to go pick some up. Thanks for the support!

What are these? I'm new to this so bear with me. Thanks!

I have NOT pitched my yeast, my must is sitting with sulfites in it for 24 hours now, my starter is on its way but might be 3 more days out. I'm wondering if I need to add more sulfites because of the extended time before I pitch, which would normally be now.

How long will the initial addition of sulfites protect the must after the crush? I am waiting for my yeast starter to kick off and it looks like it might be awhile before I can pitch. Details: Crushed 117 pounds of Pinot Noir Grapes last night. Had 11 Gallons of must including skins. Added...