I was racking two different kits today and inadvertently added the sulfite from a kit that needed it into another that was just 6 days old and should not have had any.
The kit that got it was a Passport Pinot Noir using the included RC-212 that had fermented fast and was down to an SG of 0.997. Unfortunately the problem is even worse because I had split the kit into a 5 gal and 1 gal carboy and 4.8 g of sulfites were added to the 5 gal. This is equivalent to a 5.8 g addition, or about 3/4 tsp, in a 6 gal batch.
So... is there anything that can be done about this? Although the kit is almost dry I suspect with a bit more time it would have gone lower than 0.997 without the sulfites. I am in no rush to finish this and planned to leave it bulk aging for another year anyway. Assuming the free SO2 eventually drops to something sane will it ever finish fermenting or is the yeast toast?
The kit that got it was a Passport Pinot Noir using the included RC-212 that had fermented fast and was down to an SG of 0.997. Unfortunately the problem is even worse because I had split the kit into a 5 gal and 1 gal carboy and 4.8 g of sulfites were added to the 5 gal. This is equivalent to a 5.8 g addition, or about 3/4 tsp, in a 6 gal batch.
So... is there anything that can be done about this? Although the kit is almost dry I suspect with a bit more time it would have gone lower than 0.997 without the sulfites. I am in no rush to finish this and planned to leave it bulk aging for another year anyway. Assuming the free SO2 eventually drops to something sane will it ever finish fermenting or is the yeast toast?