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

"D. J. Gooding" > wrote:
> 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

Aerate it by pouring and forth between buckets (may be a bit difficult with
40 gallons), or stir it vigourously (use an oar, or length of pvc pipe, or
2x4 covered with plastic wrap). Don't pitch the yeast for at least 24 hours.

> 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

Try aeration or hydrogen peroxide.
See http://members.tripod.com/~BRotter/SO2.htm
and scroll down to "Removing Free SO2".

Ben

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
>