Hello all,
I am not a new wine maker but have encountered a problem for the first time. Yesterday I started my must. 25#'s of strawberries run through my processor to a fine slurry. I added just 1/4 tsp of sulfite to each 3 gallon primary fermenter. I am doing 2 three gallon batches. This morning I noticed that my must is already fermenting. I guess the sulfite was not enough to complete the job. So here is my question...Should I add more sulfite potentially giving the wine a bad taste but killing the yeast that is already active...should I boil the must to sterilize it then add the yeast I want...Should I just let it continue to ferment on its own and hope for the best...or should I just throw my own yeast in there and hope it takes over? Strawberry season is over here so this is my last chance for strawberry wine this year. I should also note that the strawberries I used were over ripe which I believe is the root cause of the problem, however $5 for 25#'s of strawberries is to good to pass up. Please hel-p I do not want 6 gallons of vinegar.
Rod Morgan
I am not a new wine maker but have encountered a problem for the first time. Yesterday I started my must. 25#'s of strawberries run through my processor to a fine slurry. I added just 1/4 tsp of sulfite to each 3 gallon primary fermenter. I am doing 2 three gallon batches. This morning I noticed that my must is already fermenting. I guess the sulfite was not enough to complete the job. So here is my question...Should I add more sulfite potentially giving the wine a bad taste but killing the yeast that is already active...should I boil the must to sterilize it then add the yeast I want...Should I just let it continue to ferment on its own and hope for the best...or should I just throw my own yeast in there and hope it takes over? Strawberry season is over here so this is my last chance for strawberry wine this year. I should also note that the strawberries I used were over ripe which I believe is the root cause of the problem, however $5 for 25#'s of strawberries is to good to pass up. Please hel-p I do not want 6 gallons of vinegar.
Rod Morgan