NG,
I'm making blueberry wine from frozen fruit. I thawed it out, added sugar, water, yeast nutrient, pectic enzyme, and tannin, and yeast. It is now fermenting. However, I did not add any sulfites (pot meta, in this case). I'm reluctant to add sulfites now for fear it will stop the fermentation. I will definitely add it when primary fermentation is nearly over and it is time to transfer to the secondary.
Do I have a problem, or not? Thanks for any help.
Gary
It is not a problem. The meta before fermentation is to knock out any wild yeast and bacteria.
I only use meta on wild picked fruit anymore, and sometimes not even that.
I was scanning headlines, and it occurred to me that this was a very new type of meta, possibly only for killing wild yeasts in medicinal wines!
LOL
Rob
Your fear of stopping/inhibiting fermentation is not imagined. My vote is to wait until you rack it off primary fermentation. Heck, you can taste it now and tell if there is spoilage occurred. I'm guessing you're OK unless you had spoilage in the grapes to begin with.
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