Thanks for the help. I aerated the crush by pouring it back and forth between
fermenters several times over a 24 hour period and then innoculating it with
yeast. I am pleased to say that it is bubbling merrily this morning. Dennis



In article >, says...
>
>I mistakenly added 200 ppm of SO2 instead of the intended 50 ppm to 40 gallons
>of just-crushed Merlot this afternoon. Any thoughts on how to recover from
the
>error. I am holding off on adding yeast starter until I have a plan of
action.
> Any help would be appreciated. Dennis
>