I mistakenly added 200 ppm of SO2 instead of the intended 50 ppm to 40 gallons of just-crushed Merlot this afternoon. Any thoughts on how to recover from the error. I am holding off on adding yeast starter until I have a plan of action. Any help would be appreciated. Dennis
Aerate it by pouring and forth between buckets (may be a bit difficult with
40 gallons), or stir it vigourously (use an oar, or length of pvc pipe, or 2x4 covered with plastic wrap). Don't pitch the yeast for at least 24 hours.
Try aeration or hydrogen peroxide. See
Ben
Thanks for the help. I aerated the crush by pouring it back and forth between fermenters several times over a 24 hour period and then innoculating it with yeast. I am pleased to say that it is bubbling merrily this morning. Dennis
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