Spontaneous Fermentation?

Discussion in 'Beginners Wine Making Forum' started by Amy, Aug 12, 2018.

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  1. Aug 12, 2018 #1

    Amy

    Amy

    Amy

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    Hello - I've been been making Sweet Cherry Wine following a recipe by Terry Garey in "The Joy of of Home Winemaking". I've added the acid blend, tannin, yeast nutrient and Campden. 12 hours later I added the pectin enzyme. It's now time to add the yeast (24 hours later). I was just going to do it but see that my "wine" is already bubbling. Should I add another Campden tablet to kill the wild yeast -- or should I add the red wine yeast anyway? (Or should I just forget about adding yeast and let it continue as is?) Yes -- I am completely inexperienced at this! Any help would be greatly appreciated!
     
  2. Aug 13, 2018 #2

    Johnd

    Johnd

    Johnd

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    Add your cultured yeast, it will quickly overtake any wild yeast that you have working in there.
     
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  3. Aug 13, 2018 #3

    Amy

    Amy

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    Thanks. I followed your advice. Keeping fingers crossed that it will work out!
     
  4. Aug 13, 2018 #4

    Johnd

    Johnd

    Johnd

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    You should be just fine. What yeast are you using?
     

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