SO-2 when is it too much

[Gerhard]

I have just started 3 batches (6 gals) and used too much SO-2. None of
them started fermentation after 1 week. They are all virgin juices. I
used 1/4 teaspoon of Sodiummetabisulfate. When I taste the must, a
sulfuric flavor remains in the mouth.



What should I do? boil it all? add baking soda?

 

[Dean]

I'm far from an expert here, but from what I have read about what most of them have said is to splash rack it back and forth between carboys. This introduce a lot of air into the must, which will bind with the free SO2, and rid you of some of it. Did you only use 1/4 teaspoon for the whole 6 gals? That should put you roughly at 35ppm which is in range of acceptable SO2 levels. What yeast did you pitch? Did you make a good starter or just sprinkle it on top?

 

[Hippie]

I agree, 1/4 tsp. is not too much if that is the total amount in the must. You should explain the entire recipe including any and all methods and measurementsso that we can help you better.