Would you still use this?

Discussion in 'Country Fruit Winemaking' started by GreenEnvy22, Sep 17, 2018.

Wine Making Forum

Help Support Winemaking Talk by donating:

  1. Sep 17, 2018 #1

    GreenEnvy22

    GreenEnvy22

    GreenEnvy22

    Senior Member

    Joined:
    Sep 12, 2015
    Messages:
    357
    Likes Received:
    390
    Location:
    Niagara Region, Canada
    Back in June I started a 5 gallon batch of strawberry/rhubarb wine. It fermented from 1.08 down to 1.04 but then got stuck. It's been sitting in a carboy ever since. I figured out why it got stuck, I somehow over-sulfited it, so it's at 120ppm free SO2 (guessing maybe I added sulfite when I meant to add yeast nutrient).
    It still looks, smells, and tastes fine.
    So if I'm able to get free SO2 down to normal levels and get fermentation going again, would you still use it? or just dump it?
     
  2. Sep 17, 2018 #2

    sour_grapes

    sour_grapes

    sour_grapes

    Victim of the Invasion of the Avatar Snatchers

    Joined:
    Sep 19, 2013
    Messages:
    8,671
    Likes Received:
    5,935
    I'd not hesitate to use it, personally.
     
    Scooter68 likes this.
  3. Sep 17, 2018 #3

    Scooter68

    Scooter68

    Scooter68

    Fruit "Wine" Maker

    Joined:
    Aug 30, 2015
    Messages:
    2,150
    Likes Received:
    978
    That sulfite has been protecting it so as soon as you can get it toe the point where a yeast will start - Why not. Only cost is a packet of yeast and some Yeast Nutrient. Just remember to check that label this time. :)
     

Share This Page