I forgot to add the Campden tablets with the must start up. It has been sitting for 12 hours with the pectin enzyme in
but hasn't yet had yeast added.

Can I add the campden tablet now or am I best forgetting about it till I rack? I have always read campden then pectic
enzyme after 24 hours.

Cheers for any help!

Jim

It won't hurt to add it now, but do not add it after the yeast is in.
if it's is fermenting just wait.

Joe


jim wrote:
> I forgot to add the Campden tablets with the must start up. It has been sitting for 12 hours with the pectin enzyme in
> but hasn't yet had yeast added.
>
> Can I add the campden tablet now or am I best forgetting about it till I rack? I have always read campden then pectic
> enzyme after 24 hours.
>
> Cheers for any help!
>
> Jim

It isn't Joe thanks for the advice I'll stick some in quick!

Jim



"Joe Sallustio" > wrote in message ups.com...
> It won't hurt to add it now, but do not add it after the yeast is in.
> if it's is fermenting just wait.
>
> Joe
>
>
> jim wrote:
>> I forgot to add the Campden tablets with the must start up. It has been sitting for 12 hours with the pectin enzyme
>> in
>> but hasn't yet had yeast added.
>>
>> Can I add the campden tablet now or am I best forgetting about it till I rack? I have always read campden then
>> pectic
>> enzyme after 24 hours.
>>
>> Cheers for any help!
>>
>> Jim
>

He will need to wait another 12 hours now before pitching the yeast though,
won't he?

Quixote

"jim" > wrote in message
...
> It isn't Joe thanks for the advice I'll stick some in quick!
>
> Jim
>
>
>
> "Joe Sallustio" > wrote in message
> ups.com...
>> It won't hurt to add it now, but do not add it after the yeast is in.
>> if it's is fermenting just wait.
>>
>> Joe
>>
>>
>> jim wrote:
>>> I forgot to add the Campden tablets with the must start up. It has been
>>> sitting for 12 hours with the pectin enzyme in
>>> but hasn't yet had yeast added.
>>>
>>> Can I add the campden tablet now or am I best forgetting about it till I
>>> rack? I have always read campden then pectic
>>> enzyme after 24 hours.
>>>
>>> Cheers for any help!
>>>
>>> Jim
>>
>
>

The major difference between native and commercial yeast is that commercial
wine yeast is specifically acclimated to tolerate SO2. Commercial yeast
should be added immediately after the SO2 addition. The "wait 12 hours"
instructions in much of the home winemaker literature is incorrect.
Lum
Del Mar, California, USA
www.geocities.com/lumeisenman



"Quixote" > wrote in message
...
> He will need to wait another 12 hours now before pitching the yeast
though,
> won't he?
>
> Quixote
>
> "jim" > wrote in message
> ...
> > It isn't Joe thanks for the advice I'll stick some in quick!
> >
> > Jim
> >
> >
> >
> > "Joe Sallustio" > wrote in message
> > ups.com...
> >> It won't hurt to add it now, but do not add it after the yeast is in.
> >> if it's is fermenting just wait.
> >>
> >> Joe
> >>
> >>
> >> jim wrote:
> >>> I forgot to add the Campden tablets with the must start up. It has
been
> >>> sitting for 12 hours with the pectin enzyme in
> >>> but hasn't yet had yeast added.
> >>>
> >>> Can I add the campden tablet now or am I best forgetting about it till
I
> >>> rack? I have always read campden then pectic
> >>> enzyme after 24 hours.
> >>>
> >>> Cheers for any help!
> >>>
> >>> Jim
> >>
> >
> >
>
>

Well blow me down! Lum I didn't know that either, I have been waiting12 - 24 hours after adding sulfite every time...
Thanks!

Jim

"Lum Eisenman" > wrote in message . net...
> The major difference between native and commercial yeast is that commercial
> wine yeast is specifically acclimated to tolerate SO2. Commercial yeast
> should be added immediately after the SO2 addition. The "wait 12 hours"
> instructions in much of the home winemaker literature is incorrect.
> Lum
> Del Mar, California, USA
> www.geocities.com/lumeisenman
>
>
>
> "Quixote" > wrote in message
> ...
>> He will need to wait another 12 hours now before pitching the yeast
> though,
>> won't he?
>>
>> Quixote
>>
>> "jim" > wrote in message
>> ...
>> > It isn't Joe thanks for the advice I'll stick some in quick!
>> >
>> > Jim
>> >
>> >
>> >
>> > "Joe Sallustio" > wrote in message
>> > ups.com...
>> >> It won't hurt to add it now, but do not add it after the yeast is in.
>> >> if it's is fermenting just wait.
>> >>
>> >> Joe
>> >>
>> >>
>> >> jim wrote:
>> >>> I forgot to add the Campden tablets with the must start up. It has
> been
>> >>> sitting for 12 hours with the pectin enzyme in
>> >>> but hasn't yet had yeast added.
>> >>>
>> >>> Can I add the campden tablet now or am I best forgetting about it till
> I
>> >>> rack? I have always read campden then pectic
>> >>> enzyme after 24 hours.
>> >>>
>> >>> Cheers for any help!
>> >>>
>> >>> Jim
>> >>
>> >
>> >
>>
>>
>
>

Lum Eisenman wrote:
> The major difference between native and commercial yeast is that commercial
> wine yeast is specifically acclimated to tolerate SO2. Commercial yeast
> should be added immediately after the SO2 addition. The "wait 12 hours"
> instructions in much of the home winemaker literature is incorrect.
> Lum
> Del Mar, California, USA
> www.geocities.com/lumeisenman

I disagree. Commercial strains may tolerate SO2 better, but they can
still produce H2S in the presence of S02. For this reason, I think it's
still advisable to wait 12 hours for the SO2 to dissipate.

Greg

> wrote in message
oups.com...
>
> Lum Eisenman wrote:
> > The major difference between native and commercial yeast is that
commercial
> > wine yeast is specifically acclimated to tolerate SO2. Commercial yeast
> > should be added immediately after the SO2 addition. The "wait 12 hours"
> > instructions in much of the home winemaker literature is incorrect.
> > Lum
> > Del Mar, California, USA
> > www.geocities.com/lumeisenman
>
> I disagree. Commercial strains may tolerate SO2 better, but they can
> still produce H2S in the presence of S02. For this reason, I think it's
> still advisable to wait 12 hours for the SO2 to dissipate.
>
> Greg
>
>

Greg,

There is no "right" or "wrong" way to make wine. So, there is reason to
change if you have a method or process that is producing good results.

However, I will stand by my statement that..... adding yeast immediately
following
a SO2 addition is the preferable method.

See "Tables Wines" by Amerine and Joslyn, page 399 or

http://www.wyeastlab.com/education/edwiprod.htm

Good luck with your winemaking.
Lum
Del Mar, California, USA
www.geocities.com/lumeisenman

Lum Eisenman wrote:
> ...
> However, I will stand by my statement that..... adding yeast immediately
> following a SO2 addition is the preferable method.

Interesting. I'm surprised Wyeast is advocating the practice. When
following the sulfite too quickly with the yeast, I've noticed H2S
production with normally resilient strains.

What is the impetus for the quick introduction of yeast?

Regards,

Greg G.

wrote:
> Lum Eisenman wrote:
>> ...
>> However, I will stand by my statement that..... adding yeast immediately
>> following a SO2 addition is the preferable method.
>
> Interesting. I'm surprised Wyeast is advocating the practice. When
> following the sulfite too quickly with the yeast, I've noticed H2S
> production with normally resilient strains.
>
> What is the impetus for the quick introduction of yeast?
>
> Regards,
>
> Greg G.
>
My vote for the reason is that by getting the inoculated yeast
outcompeting the wild sources as soon as possible, it will minimize the
amount of ethyl acetate and acetic acid production from the wild
fermentation sources.

Lum, a question for you... Isn't white grape juice usually cold-settled
for 24-48 hours then racked off heavy lees prior to inoculation, and
red grapes cold-soaked 2-5 days before inoculation? Wouldn't it be
preferrable to add SO2/k-meta to juice/grapes when they are initially
put in the tank rather than wait until just before yeast inoculation?

Gene

The main purpose of adding SO2 at this stage is to stun the wild yeast
and MLB. This is only temporary so the longer one waits with adding the
commercial strain, the more chance the wild beasties have to recover
and do some damage.

Pp

On Jan 22, 11:49 am, wrote:
> Lum Eisenman wrote:
>
> What is the impetus for the quick introduction of yeast?
>
> Regards,
>
> Greg G.

"gene" > wrote in message
et...
> wrote:
> > Lum Eisenman wrote:
> >> ...
> >> However, I will stand by my statement that..... adding yeast
immediately
> >> following a SO addition is the preferable method.
> >
> > Interesting. I'm surprised Wyeast is advocating the practice. When
> > following the sulfite too quickly with the yeast, I've noticed H2S
> > production with normally resilient strains.
> >
> > What is the impetus for the quick introduction of yeast?
> >
> > Regards,
> >
> > Greg G.
> >
> My vote for the reason is that by getting the inoculated yeast
> outcompeting the wild sources as soon as possible, it will minimize the
> amount of ethyl acetate and acetic acid production from the wild
> fermentation sources.
>
> Lum, a question for you... Isn't white grape juice usually cold-settled
> for 24-48 hours then racked off heavy lees prior to inoculation, and
> red grapes cold-soaked 2-5 days before inoculation? Wouldn't it be
> preferrable to add SO2/k-meta to juice/grapes when they are initially
> put in the tank rather than wait until just before yeast inoculation?
>
> Gene

You are right Gene. most commercial white juice is sulfited and then
cold-soaked. Theses days, many commercial wineries don't add SO2 to white
juice from sound grapes until after fermentation is complete. The juice
turns brown but the brown phenols fall out of solution during fermentation.

Indeed some wineries add SO2 at the crusher and then cold soak red must.
But, much commercial red must is fermented straight away. In that case, the
grapes are crushed. SO2 is added and the yeast is added within an hour or
two depending on the crush facilities. On the other hand, some winemakers
are now adding Lysozyme to red fruit at the crusher and not adding SO2 until
MLF is finished.

There are lots of ways to make wine.
Lum
Del Mar, California, USA
www.geocities.com/lumeisenman

On Jan 19, 5:05 pm, "Lum Eisenman" > wrote:
> The major difference between native and commercial yeast is that commercial wine yeast is specifically acclimated to tolerateSO2. Commercial yeast should be added immediately after the SO2 addition. The "wait 12 hours" instructions in much of the home winemaker literature is incorrect.

Lum,
In the case of country wine, does the "no waiting 12 hours" also apply
to the pectin enzyme?

TIA,
Guy

"guy" > wrote in message
oups.com...
>
>
> On Jan 19, 5:05 pm, "Lum Eisenman" > wrote:
> > The major difference between native and commercial yeast is that
commercial wine yeast is specifically acclimated to tolerateSO2. Commercial
yeast should be added immediately after the SO2 addition. The "wait 12
hours" instructions in much of the home winemaker literature is incorrect.
>
> Lum,
> In the case of country wine, does the "no waiting 12 hours" also apply
> to the pectin enzyme?
>
> TIA,
> Guy
>

I don't know about country wines Guy. I _guess_ it would apply, but I am
not sure.
Sorry,
Lum