Don S wrote:
|If the wild yeast isn't resistant to SO2 also. The SO2 can inhibit
the
|cultured yeast also. My understanding is SO2 is harmful to all yeast
|but the "resistant" yeasts can neutralize the SO2 but may still be
|stressed by it.

I have read in many places that wine growers add sulphite right at
the crush. Cultured yeasts may be stressed by the sulphite but it
seems to be common practice to add it to inhibit wild yeasts.

Don

While it may be common practice, it's not universal and many wine
makers are going the other way. No initial SO2 addition if the fruit is
sound and even encourage a little wild yeast growth before pitching the
cultured yeast. It's supposed to create some complexity in the wine.

The no initial SO2 will also eliminate one stress factor for your
cultured yeast. Stressed out yeast tend to produce more unwanted
by-products.

Andy