I didn't mean to add the metabisulfite right away, eh?

I meant, at the time when you would normally stabilize, you would use
a little extra, as insurance, since the wild strains have a different
tolerance to alcohol and other factors. I lost my first batch of kit
wine to wild yeasts because I was not told by Brew King that their
final SO2 is 25ppm...

Irene

"Lum" > wrote in message >...
> Irene,
>
> Reasonable levels of sulfur dioxide will not kill yeast. It only stuns wild
> yeasts for a few hours. (See Zoecklein, "Wine Analysis and Production,"
> page 283-286).
>
> > I would also use a little extra bisulfite to make sure that all wild
> > strains are dead in stabilizing this batch. If you are very lucky you
> > will have a SUPER wine (that you will never reproduce because of those
> > particular yeasts). If this one tastes good at six months keep it for
> > yourself.
> >
> > --Irene
> >