Hi
I am just getting into making my own wine, and had pretty good success
with my first attempt with a white zinfandel kit. So now I thought I
would try some apple wine from some recipes I got online. But I think I
screwed up when I used potassium metabisulfite instead of campden
tablets. Like, I think I used too much. I pitched the yeast 24 hours
ago, but there isn't much activity there. Now what should I do? Add
more yeast or pitch the whole thing? I live in a rural area and the
nearest winemaking shop is 50 miles away and I don't have more yeast
right now. Help!
Thanks,
Liz