Added too much campden, now what?
 

I am making my first batch of wine, crabapple, and accidentally added
2 campden tablets per gallon (6 gallons) instead of 1. I waited 24
hours before adding the yeast. It has been in for about 24 hours and
hasn't started working yet. Should I throw this batch out and start
over?

"Magilla" > wrote in message
om...
> I am making my first batch of wine, crabapple, and accidentally added
> 2 campden tablets per gallon (6 gallons) instead of 1. I waited 24
> hours before adding the yeast. It has been in for about 24 hours and
> hasn't started working yet. Should I throw this batch out and start
> over?

What I would do is stir it vigorously for a few minutes then leave for a
while. Repeat a few times during the say. This may help drive off the
excess sodium metabisulphite. I would then leave it overnight before
adding a fresh yeast starter. Hopefully it can be saved.

"Magilla" > wrote in message
om...
> I am making my first batch of wine, crabapple, and accidentally added
> 2 campden tablets per gallon (6 gallons) instead of 1. I waited 24
> hours before adding the yeast. It has been in for about 24 hours and
> hasn't started working yet. Should I throw this batch out and start
> over?

What I would do is stir it vigorously for a few minutes then leave for a
while. Repeat a few times during the say. This may help drive off the
excess sodium metabisulphite. I would then leave it overnight before
adding a fresh yeast starter. Hopefully it can be saved.

I agree, stir vigourously and it may drive the sulphite off. You might also
start a yeast starter and then indroduce it slowly to the must. Use a pint
of vigourous starter and add a pint of your must to it. After 4 hours when
it is vigourous again, double it's volume by adding more of your must.
Repeat this several times and then add it whole thing to your must. With
only 2 tablets I would not worry. It is going to kick off okay with no
harm.

Ray

"News" > wrote in message
...
> "Magilla" > wrote in message
> om...
> > I am making my first batch of wine, crabapple, and accidentally added
> > 2 campden tablets per gallon (6 gallons) instead of 1. I waited 24
> > hours before adding the yeast. It has been in for about 24 hours and
> > hasn't started working yet. Should I throw this batch out and start
> > over?
>
> What I would do is stir it vigorously for a few minutes then leave for a
> while. Repeat a few times during the say. This may help drive off the
> excess sodium metabisulphite. I would then leave it overnight before
> adding a fresh yeast starter. Hopefully it can be saved.
>
>
>

I agree, stir vigourously and it may drive the sulphite off. You might also
start a yeast starter and then indroduce it slowly to the must. Use a pint
of vigourous starter and add a pint of your must to it. After 4 hours when
it is vigourous again, double it's volume by adding more of your must.
Repeat this several times and then add it whole thing to your must. With
only 2 tablets I would not worry. It is going to kick off okay with no
harm.

Ray

"News" > wrote in message
...
> "Magilla" > wrote in message
> om...
> > I am making my first batch of wine, crabapple, and accidentally added
> > 2 campden tablets per gallon (6 gallons) instead of 1. I waited 24
> > hours before adding the yeast. It has been in for about 24 hours and
> > hasn't started working yet. Should I throw this batch out and start
> > over?
>
> What I would do is stir it vigorously for a few minutes then leave for a
> while. Repeat a few times during the say. This may help drive off the
> excess sodium metabisulphite. I would then leave it overnight before
> adding a fresh yeast starter. Hopefully it can be saved.
>
>
>