"Don S" > wrote in message
om...
> Lum,
> Last questions (I think), is Prise de Mousse equivilent to
> EC-1118? I'm guessing it is or at least a close enough relative
> to use here. Doing kits I have alot of 1118 packets around.

Yes. Prise de Mousse is the same as EC-1118

> Is the idea with the starter to slowly introduce the yeast to
> higher and higher quantities of SO2 and I take it if yes then
> that is preferable to rehydrating the yeast and adding it the
> entire 5 gals.

When SO2 is added to an active fermentation, the SO2 combines with
acetaldehyde and becomes fixed SO2. There will be little SO2 from a small
addition left in an active fermentation after a few hours. Also, there will
be little free SO2 left in the intire batch if you can get it all into
active fermentation.

> What can I make the starter out of - would sugar and water,
> perhaps inverted sugar be OK?

I would use a half can of orange juice and a spoon of plain sugar (sucrose).

> >
> > In wine, free SO2 is in three forms: as a dissolved gas (SO2), as
bisulfite
> > (HSO3-) and as sulfite (SO3--). At wine pH, most of the free SO2 is in
the
> > bisulfite form. Splash racking removes SO2 from the wine several ways.
(1)
> > Some of the dissolved SO2 gas comes out of solution and drifts away in
the
> > air. (2) Oxygen is introduced into the wine, and some of the alcohol is
> > oxidized into acetaldehyde. Bisulfite then reacts with the acetaldehyde
and
> > becomes bound SO2. (3) Some of the sulfite reacts with oxygen and
produces
> > sulfate (sulfuric acid).
> >
> > I would try (1) another dose of H2O2 plus lots of splashing. (2) Build
a
> > large starter using Prise de Mousse yeast. (3) Add very small
quantities of
> > wine to the starter (1/4 wine, 3/4 starter) until all of the wine is
> > fermenting.
> >
> > The renewed fermentation will blow off more SO2 gas and will
> > reduce much of the acetaldehyde back into alcohol. But, much of the
sulfate
> > will remain in the wine.
> >
> > Good luck,
> > lum
> > Del Mar, CA, USA