We have been making fruit wine for over 40 years. We have always used
Campden tabs or metabisulfite. We also utilize fruit we freeze and thaw
with boiling water. It seems that using the bisulfite causes the yeast to
start very slowly. Seeing that we use boiling water, do we need to use the
bisulfite? At what temperature does wild yeast get killed?

We soon are starting 15 gallons of blueberry wine and 15 gallons of
raspberry. I'd like to try to get a faster yeast start and thought of
eliminating the bisulfite, depending upon the hot water.

Any comments?