Waiting to pitch yeast, what about sulfites?

LGpdx · Oct 23, 2010

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 33ml of 10% sulfite solution. Brix is 19.3, and pH is unknown but this year is said to be a more acidic year.

I am using Vierka Assmanshausen dry yeast. I created a starter last night by bringing a pint of juice to boil then cooling. I pitched the yeast last night, and so far no activity. I read this type of yeast can take up to 4 days to get going in the starter. I am a little frustrated by this situation, now that I learned Assmanshausen is also available in liquid strains. I want to make sure my must doesn't spoil, but I don't want to over add sulfites.

closetwine · Oct 23, 2010

If you've aldready added the yeast, DON'T sufite it now that will just set you back! Give the yeast a chance to get going, and don't depend of visual signs of fermentation.
Remember the haunting 3 P's.

LGpdx · Oct 23, 2010

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.

LGpdx · Oct 23, 2010

closetwine said:
Remember the haunting 3 P's.

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

Torch404 · Oct 23, 2010

Patience
Patience
Patience

Try to keep your crush as cool as possible.

djrockinsteve · Oct 23, 2010

You can add your yeast starter 24 hours after you added the sulfites. Give it a stir and as Torch said try to keep it cool until you're ready to add the yeast. Never used Vierka Assmanshausen dry yeast or know of it's characteristics.

Wade E · Oct 23, 2010

Your sulfite level should be fine for this period of time and I wouldnt add any more as then that might give your yeast a hard time when finally added. Did you add any nutrient to that starter and is the temp to about 75* as both of those should be done for a proper starter to happen.