Yesterday I Grabbed 8 5.3 gallons of Merlot and one Cabernet (Cabernet was already fizzing and smelled of wine.). through them all in a number 2 - FDA plastic drum (previously used for wine as its original intent) But being that it is rated only a 2 i plan on using it only as a primary fermenter. So I mixxed all the wine in the drum and pitched in 19 Campden tablets in hopes that this would neutralize the wild yeasts. But to my surprise this morning the air-lock is bubling.
So now I am not sure what I should do!?
Should I just pitch my yeast or do i attempt to neutralize the current active yeast with even more campden?
So now I am not sure what I should do!?
Should I just pitch my yeast or do i attempt to neutralize the current active yeast with even more campden?