Harvested Saturday, hit with light SO2 (I thought)

Cold settled, racked and pitched Code de Blanc Sunday. Nothing happening.
Created a start, gradually adding a little wine and repitched yesterday.
Still nothing. Tested SO2 and its at 20-25ppm. A little high. Will rack
and splash tonight. But any other suggestions? Switch yeast maybe?

Tom

"Tom" > wrote in message >...
> Harvested Saturday, hit with light SO2 (I thought)
>
> Cold settled, racked and pitched Code de Blanc Sunday. Nothing happening.
> Created a start, gradually adding a little wine and repitched yesterday.
> Still nothing. Tested SO2 and its at 20-25ppm. A little high. Will rack
> and splash tonight. But any other suggestions? Switch yeast maybe?
>
> Tom

I don't think 20-25 ppm of SO2 will really inhibit a cultured yeast
very much. I would skip the splah rack.

Did you rehydrate (and proof) the yeast the first time? Did the second
yeast show good signs of activity before you pitched it? What temp. is
the juice ?

The second yeast may be working but just not showing signs yet because
it hasn't produced enough CO2 to saturate the juice.

Andy

Thursday morning and obvious signs of fermentation. Just took a while.
Thanks All.

Tom
"JEP" > wrote in message
m...
> "Tom" > wrote in message
>...
> > Harvested Saturday, hit with light SO2 (I thought)
> >
> > Cold settled, racked and pitched Code de Blanc Sunday. Nothing
happening.
> > Created a start, gradually adding a little wine and repitched yesterday.
> > Still nothing. Tested SO2 and its at 20-25ppm. A little high. Will
rack
> > and splash tonight. But any other suggestions? Switch yeast maybe?
> >
> > Tom
>
> I don't think 20-25 ppm of SO2 will really inhibit a cultured yeast
> very much. I would skip the splah rack.
>
> Did you rehydrate (and proof) the yeast the first time? Did the second
> yeast show good signs of activity before you pitched it? What temp. is
> the juice ?
>
> The second yeast may be working but just not showing signs yet because
> it hasn't produced enough CO2 to saturate the juice.
>
> Andy

Thursday morning and obvious signs of fermentation. Just took a while.
Thanks All.

Tom
"JEP" > wrote in message
m...
> "Tom" > wrote in message
>...
> > Harvested Saturday, hit with light SO2 (I thought)
> >
> > Cold settled, racked and pitched Code de Blanc Sunday. Nothing
happening.
> > Created a start, gradually adding a little wine and repitched yesterday.
> > Still nothing. Tested SO2 and its at 20-25ppm. A little high. Will
rack
> > and splash tonight. But any other suggestions? Switch yeast maybe?
> >
> > Tom
>
> I don't think 20-25 ppm of SO2 will really inhibit a cultured yeast
> very much. I would skip the splah rack.
>
> Did you rehydrate (and proof) the yeast the first time? Did the second
> yeast show good signs of activity before you pitched it? What temp. is
> the juice ?
>
> The second yeast may be working but just not showing signs yet because
> it hasn't produced enough CO2 to saturate the juice.
>
> Andy

Are you sure the yeast is not old? That is not too much SO2. I used
Lalvins D47 of Gewurz with good results, but other may have better
sugestions.

Joe

"Tom" > wrote in message >...
> Harvested Saturday, hit with light SO2 (I thought)
>
> Cold settled, racked and pitched Code de Blanc Sunday. Nothing happening.
> Created a start, gradually adding a little wine and repitched yesterday.
> Still nothing. Tested SO2 and its at 20-25ppm. A little high. Will rack
> and splash tonight. But any other suggestions? Switch yeast maybe?
>
> Tom