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

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