Campden Tablets After Pectin?

It won't hurt to add it now, but do not add it after the yeast is in. if it's is fermenting just wait.

Joe

jim wrote:

sitting for 12 hours with the pectin enzyme in

I have always read campden then pectic

It isn't Joe thanks for the advice ;) I'll stick some in quick!

Jim

sitting for 12 hours with the pectin enzyme

rack? I have always read campden then

He will need to wait another 12 hours now before pitching the yeast though, won't he?

Quixote

The major difference between native and commercial yeast is that commercial wine yeast is specifically acclimated to tolerate SO2. Commercial yeast should be added immediately after the SO2 addition. The "wait 12 hours" instructions in much of the home winemaker literature is incorrect. Lum Del Mar, California, USA

Well blow me down! Lum I didn't know that either, I have been waiting12 - 24 hours after adding sulfite every time... Thanks!

Jim

I disagree. Commercial strains may tolerate SO2 better, but they can still produce H2S in the presence of S02. For this reason, I think it's still advisable to wait 12 hours for the SO2 to dissipate.

Greg

Greg,

There is no "right" or "wrong" way to make wine. So, there is reason to change if you have a method or process that is producing good results.

However, I will stand by my statement that..... adding yeast immediately following a SO2 addition is the preferable method.

See "Tables Wines" by Amerine and Joslyn, page 399 or

Good luck with your winemaking. Lum Del Mar, California, USA

Interesting. I'm surprised Wyeast is advocating the practice. When following the sulfite too quickly with the yeast, I've noticed H2S production with normally resilient strains.

What is the impetus for the quick introduction of yeast?

Regards,

Greg G.

My vote for the reason is that by getting the inoculated yeast outcompeting the wild sources as soon as possible, it will minimize the amount of ethyl acetate and acetic acid production from the wild fermentation sources.

Lum, a question for you... Isn't white grape juice usually cold-settled for 24-48 hours then racked off heavy lees prior to inoculation, and red grapes cold-soaked 2-5 days before inoculation? Wouldn't it be preferrable to add SO2/k-meta to juice/grapes when they are initially put in the tank rather than wait until just before yeast inoculation?

Gene

The main purpose of adding SO2 at this stage is to stun the wild yeast and MLB. This is only temporary so the longer one waits with adding the commercial strain, the more chance the wild beasties have to recover and do some damage.

Pp

immediately

You are right Gene. most commercial white juice is sulfited and then cold-soaked. Theses days, many commercial wineries don't add SO2 to white juice from sound grapes until after fermentation is complete. The juice turns brown but the brown phenols fall out of solution during fermentation.

Indeed some wineries add SO2 at the crusher and then cold soak red must. But, much commercial red must is fermented straight away. In that case, the grapes are crushed. SO2 is added and the yeast is added within an hour or two depending on the crush facilities. On the other hand, some winemakers are now adding Lysozyme to red fruit at the crusher and not adding SO2 until MLF is finished.

There are lots of ways to make wine. Lum Del Mar, California, USA

wine yeast is specifically acclimated to tolerateSO2. Commercial yeast should be added immediately after the SO2 addition. The "wait 12 hours" instructions in much of the home winemaker literature is incorrect.

Lum, In the case of country wine, does the "no waiting 12 hours" also apply to the pectin enzyme?

TIA, Guy

commercial wine yeast is specifically acclimated to tolerateSO2. Commercial yeast should be added immediately after the SO2 addition. The "wait 12 hours" instructions in much of the home winemaker literature is incorrect.

I don't know about country wines Guy. I _guess_ it would apply, but I am not sure. Sorry, Lum