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Spontaneous Fermentation?

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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!
 

Amy

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Thanks. I followed your advice. Keeping fingers crossed that it will work out!
 

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