OK, so I have been making wine from grape for a few years now, and I have
never added crushed cam. tables (24 hours prior) before adding the yeast.

This year I decided to give it a try. I have a few questions based on this.

Additional Info: All red wines. 14 cases Merlot, 7 Cab and 7 Zin.
Separated in (4) covered 39 gallon sterilized garbage cans.

1.) Do you really see a difference? I know wild yeasts can present off
flavors, but I thought the commercial yeast strains kill off the wild yeast
anyway (by raising the alcohol above what they can handle).

2.) How do you make sure the tablet powder is evenly distributed through out
the must? Does it make a big difference?

3.) Based on my assumptions of 1, 36lb box, makes 2 gallons of wine, I added
my tablets ( 1 per anticipated gallon) based on that formula. I swear I
think fermentation started on the cab even with the addition of the tablets.

4.) What happens after 24 hours, that makes it so the cam. tablets kill the
wild yeast, but won't kill my commercial yeast? does it settle or
something?

Thanx a head of time. It is time for wine.

PjD