First Wine in over ten years- Blueberry

[jmich24]

Got a good deal on blueberries from a local farmers market. Decided to make this recipe:

Blueberry Wine 3 Gallons

15 pounds blueberries
1 liter of white grape concentrate
8 lbs sugar
water to just 4 gallons with pulp
2 t Pectic enzime
4 camden tabs
1 t Acid Blend
1 t wine tannin
2 t yeast nutrient
1 t yeast energizer

Yeast is 71B-1122


OG 1.096 FG : TBD

Now to the question: I added all ingredients listed above accept the wine yeast. Everything I have read said the let the blueberry must sit 24 to let the camden tabs do there sanitizing on the frozen(now thawed) blueberries. After work tonight roughly 18 hours later there looks to be some wild fermentation taking place. Lots of bubbles and some thick white foam.
Now what?

Thanks in advance

 

[Arne]

Did you put the pectic enzime in 12 hrs or so after the campden? If so, wait til the 24 hrs is over and pitch the yeast in. It should overtake the wild yeast. If you didn't put the pectic in then, think I would go ahead and pitch the yeast at about 24 hrs. You can then add the pectic after ferment.Shouldn't have problems either way. Arne.