"Irene" > wrote in message
om...
> 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

Irene,
SO2 is quite effective in controlling wine bacteria. But, even high levels
(~100 ppm) of SO2 will not kill most types of yeast, so I am confused (not
unusual these days).
lum