I always make a proofed yeast starter in a quart jar. I make sure it's
going very good. Sometimes two days ahead and I always make sure it's
working vigorously. And yet, if I use 1 Campden per gallon (6 to 15 gallon
batches) it can take two or three days to really start. If we don't use
Meta-bisulfite, such as in a batch of bananna wine where we boiled the
banannas, the yeast became vigorous in minutes.


"Ray Calvert" > wrote in message
m...
> I don't like using boiling water. If you want a faster yeast start then
> make a starter at the same time you add the meta to the must. In face,
the
> must can be cold from the frozen fruit when you add it. Anyway, get the
> starter going good while the meta sits in the must for 12-24 hours then
add
> the starter. It will go good.
>
> Ray
>
> "Andie Z" > wrote in message
> news:AKkRe.5834$DV.3347@trndny07...
> > We have been making fruit wine for over 40 years. We have always used
> > Campden tabs or metabisulfite. We also utilize fruit we freeze and thaw
> > with boiling water. It seems that using the bisulfite causes the yeast
to
> > start very slowly. Seeing that we use boiling water, do we need to use
> > the
> > bisulfite? At what temperature does wild yeast get killed?
> >
> > We soon are starting 15 gallons of blueberry wine and 15 gallons of
> > raspberry. I'd like to try to get a faster yeast start and thought of
> > eliminating the bisulfite, depending upon the hot water.
> >
> > Any comments?
> >
> >
>
>