How much did you add and did you fermentation take off?
Don't just pitch the yeast (ie sprinkle on top), create a massive starter to add. It might work.Don't give up! Maybe the wine just needs some CPR!
Don't dump it. Pitch in some more yeast and see what happens. I've heard of people doing just what you did and able to get the fermentation going again. It's worth the price of a pack of yeast to try, isn't it?
It's not a matter of getting it going again - it never got going and likely won't with k-meta and k-sorbate added prefermentation! It's a bummer but at least the only thing wasted at this point is the juice.
After 24-48 hours won't the K-meta have dissipated somewhat? Stirring would encourage it to dissipate. Other conditions would have to be very good though (eg temperature).So, yes, you can create a very large yeast starter to get the number of yeast up high enough that they (might??) could finish the fermentation without having to multiply. Problem is, even at that, you have the kmeta from the campden tablets with which the yeast will have to contend.
After 24-48 hours won't the K-meta have dissipated somewhat? Stirring would encourage it to dissipate. Other conditions would have to be very good though (eg temperature).
Steve
Personally I don't think that they are "loaded" with sorbate. If you are making a mist kit, and add the F-pack without adding the packet of sorbate included with the kit, it will probably ferment the sugars in the F-pack.I hear you. It is a good question. Several times on this forum I have read about people adding too much Kmeta up front, even with a kit, but their fermentation eventually started anyway. I also know of many who routinely add half their F packs up from and all finishes OK. I figure those F packs were loaded with sorbate.
Personally I don't think that they are "loaded" with sorbate. If you are making a mist kit, and add the F-pack without adding the packet of sorbate included with the kit, it will probably ferment the sugars in the F-pack.
I figure that the F-pack, like wine conditioner, contains enough sorbate to stop the F-pack (or wine conditioner) from fermenting.
Steve
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