How low SO2

[Dufresne11]

Anyone who read my thread about room temps knows I oversulfited the heck out of my must. Now that I am getting it down to some normal levels my question is this.

At what SO2 level may I attempt the re-pitch of my yeast? I am thinking below 40ppm might work

 

[Wade E]

40 ppm is right about where you would want it. Maybe a little lower but most wine yeast should tolerate that.

 

[Tom]

To get it lower "spalsh" it pouring it from one bucket to another. This will flash off the sulfite. Have you had it under airlock? if so let it breath.

 

[Dufresne11]

I will try to get it under 40ppm... Tom I have been taking your advice and splashing it around the last couple of days. I am hoping to repitch tomorrow am....

 

[Lurker]

Your cultured yeast will work fine at 40ppm. I've used more than that to stun wild yeast and then put in the cultured yeast.

 

[Dufresne11]

I got the Cab Sauv down to 35ppm. I was going to repitch when I noticed that that fermentation had started again. Wow those are some tough little yeast. I put in some energizer and the Cab Sauv is rolling again. Keeping my eye on the SG which has lowered ever so slightly since fermentaion again this morining.

Perhaps I will be as fortunate with my Pinot Grigio... alright back to splashing wine around in buckets

 

[Dufresne11]

Did It!... I splashed the heck out the Pinot Grigio but darn it if it didn't start back up again when I repitched the yeast.... looks like I am back in the saddle.... learned a valuable lesson as well so it looks like a good bid all around

 

[Wade E]

Glad all is well in wine land!