Too much sulfite.

[tacomaguy20]

I am making a batch of white zinfandel from concentrate. I used the homewinery.com concentrate which I forgot was already sulfited. I added water to just over 5 gallons and added 1/4 teaspoon of kmeta. I waited 24 hours to pitch the yeast. I did not create a yeast starter. Well I don't have any way to test the so2 but I'm guessing that it is too high because I waited about 3 days and no activity. Then I created a starter from the other pack of yeast that I had. This was the first time using the yeast (58w3) so I'm not familiar with it but the starter looked good and bubbled up nice so I pitched the yeast and nothing for two more days. I've read to stir the juice and so I've been doing that. The acid level seems about right and I did add yeast nutrient to the juice when first mixing everything up. Any advice would be good. I could make another starter but I don't have any of the same yeast.

 

[Deezil]

Stir the hell out of it. When your arm falls off, pick it back up and keep stirring

 

[tacomaguy20]

so the question is, if I get this down to a good sulfite level, will the fermentation start or will I have to pitch again?

 

[Deezil]

It could go either way. K-meta just stuns yeast, doesnt kill them. So they might be a little stressed & ferment just fine, or they might not come back. It's really a guess.

 

[tacomaguy20]

ok well I'll keep stirring and hope for the best. Thanks.

 

[Tom]

Splash rack like hell. Keeping the lid OFF will also help.

Fermentation should start when you add more yeast (starter).

 

[Redtrk]

Splash rack like hell. Keeping the lid OFF will also help.

Fermentation should start when you add more yeast (starter).

Or maybe a trolling motor dropped into the primary bucket. :: Be sure to sanitize it first!

 

[Tom]

Rick only a REDNECK like you would think of this.

 

[Redtrk]

Rick only a REDNECK like you would think of this.

Thanks Tom and I hope tacomaguy20 knows i'm just kidding.

 

[Tom]

WHAT??
NOT true?

LOL

 

[docanddeb]

Instead of dumping the whole starter in a finnicky batch... add a little of the must to the starter, bit by bit... over several hours. The yeast will "get used to" the higher sulfite levels and multiply better.

Debbie