Crushed grapes how long before yeast

[nicklausjames]

I crushed my grapes yesterday (roughly 200 lbs) and have them in my primary. I sulfited right after crush. My ph meter broke and the company is sending me a new one. It should arrive Tuesday (today is saturday). How long can I abstain from adding the yeast before I have a problem?

 

[sdelli]

I would prch the yeast as long as the temp is right on the must... Do a check with a hydrometer too....


Sent from my iPhone using Wine Making

 

[ReefKeeper]

I normally add 50ppm at crush and inoculate as soon as I get everything cleaned up. The high solids content of must binds up the SO2 almost instantly. Your ability to hold off inoculation depends on your ability to control temperature. If you can keep the must in the 40 degree range you should be able to prevent fermentation. However, this does not protect you from raising VA if there if a high bacteria load.

I'm with Sdelli. Inoculate ASAP if you're temp is above 55.