Fruitwine Fermentation Won't Start

Depending on the yeast you're using, 75 ppm isn't going to look like anything. You whould be fine as is, but if not, try a bayanus yeast, like EC1118.

DON'T throw it out.

Dave

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I did something similar to that with an elderberry and a strawberry batch on accident. I vigorously racked it several times and after a while I think the sulphites have started to evaporate a little. The other thing I did was get a can of the varietal juice to add for flavor or whatever and put it in a gal jug with a little bit of the other must and got a little at a time going and slowly added the whole thing into another bucket. They are both goin good now. I also used the ec1118 yeast and it worked well.

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Dan,

Just splash or stir the must to aerate it well. The O2 will combine with some/all of the SO2 (meta) and reduce its effective strength. You might need to repitch the yeast too. Alternately, if you're afraid of too much O2 exposure, you could aerate a gallon, pitch your yeast & get started. When the gallon is fermenting nicely, add another 1/2 to 1 gallon and let it get back up to a vigorous ferment. Add 1 or 2 gallons, wait, etc.

Luck, Mike MTM