VH Bisulfite solution question

[djl7780]

Hello Everyone, New Guy here (Introduction thread coming soon!)
I mixed up my first batch of Wine tonight, 3 gallon Vintners Harvest Blackberry. I read the directions but in the confusion of the bisulfite solution, I added the 8oz of solution to the must!!!! Arrrggghhh! is it totally messed up? Anything I can do to save it?? Big time Newb mistake!

Thanks in advanced!

Dustin

 

[Tom]

all that will kill the yeast. I suggest to lay the lid on top for a day (24hrs) then splash rack back and forth many times. This will release some of the sulfite. let it sit another and add yeast. It may take longer as thats a ton of sulfite.
Don't hold your breath...

 

[Wade E]

Yep, get very medieval on that bucket and give it a few days also. I then recommend making a starter yeast and adding a little of this must to it over a day to acclimate the yeast to this higher S02.

 

[djl7780]

Would stirring vigorously quite a few times do the same as splash racking? Going to do some searching on the appropriate way to make a starter yeast!

 

[Tom]

NO...... splash rack

 

[djl7780]

Since it is a bit late this evening, can I splash rack tomorrow evening? Will it hurt sitting overnight?

 

[Tom]

OK but,lat the lid on top w/no airlock

 

[Wade E]

pmed you on the starter yeast but like Tom saod splash racking this wine violentloy is what needs to be done and dont worry about oxidation at the time as what your must is loaded with is an anti oxidant.

 

[BobF]

I would NOT splash rack. I would pour bucket to bucket from 3-4 feet above!

 

[robie]

Dustin,
You haven't added the yeast yet, have you? If so, you will need to get another yeast packet (I'd buy two packets of EC1118 or champagne yeast). The kmeta (bisulfites, SO2) doesn't necessarily kill all the yeast, but it sure stops them in their tiny little tracks. If you rack (either method) as suggested above, the high level of free SO2 will be go down enough that the yeast can start working, as long as they are introduced to the must slowly.

The heavy racking won't really hurt your must because of all that SO2.

As Wade said, the yeast will have to be slowly acclimated to the high SO2, so be sure to make the yeast starter just as he suggests. Just use one packet of yeast and save the other in case you have to do it again.

You should be able to save your kit, so stay with it.

 

[djl7780]

Thanks for all the replies and PM's! I am going to rack between primaries when I get home from work, and get my starter yeast going. I am not throwing in the towel!
Thanks again for all the help! This really is a great board, with many knowledeable folks!
Dustin

 

[djl7780]

Also, I don't have any brew shops locally so picking up a packet you suggested is not going to be easy in a timely manner. I have the following, Red Star Montrachet, Cote des blanc, and lavlin Bourgovin RC2112, which one of these should I use? thanks so much!

 

[sly22guy]

Cote des Blanc, but def make sure you make a starter and get it going very well

 

[Tom]

I would NOT splash rack. I would pour bucket to bucket from 3-4 feet above!

And when you do that it will splash...

 

[Flem]

And when you do that it will splash...

BIG TIME SPLASH!!!

 

[djl7780]

I splashed between to primaries about 5-6 times, it seemed to have aerated it pretty well during the process. I also started my yeast about noon today and added about 2 oz of my must to it. Got home this evening and it has activity. I added another 1oz to it and all seems well. I will continue to add a couple of ounces every 12 hours or so and hopefully pitch the yeast saturday..

 

[djl7780]

Well I may have spoke to soon, When I added a few more ounces today at noon it was bubbling pretty good, and could also hear it fizzing. I just went to add a few more ounces and it was not bubbling. I shook it up and added more must.. Do you think it will start again, or should to make another starter yeast?
How long will the must stay good at 70 degrees with no fermentation?

 

[Tom]

you should be fine

 

[Wade E]

It will hold ok for a few days. Throw some sugar in there and another pinch of nutrient as it may have eaten all the sugar available in there.

 

[djl7780]

Thanks for the replies again guys! I added sugar dissolved in a bit of warm water as well as a pinch of yeast nutrient. I also went ahead and splash racked my must between primaries again for good measures.