Modern cultured yeast are tolerant of quite a bit of SO2, so I think you're
safe putting the yeast in right away. You're right that many sources say to
wait 24 hours, but I don't think it's necessary, especially if you prepare
the yeast correctly by making a starter.
> Will Do. Question though, all the recipes that I've been following always
> have me add the yeast 24 hours after the campden tablet. I always figured
> that was because the campden would kill off the yeast before it could
> doing it's job. Not true? Thanks again all!
> > don't wait, just put in your wine yeast right away
> > Jake
> > > John,
> > > Wow I had no idea, thanks! Should I wait for a day before putting in
> > > "good" yeast since I just put in the campden? thanks again!
> > > Nathan
> > >>Natural yeast is always present and will start fermentation if you
> > >>Lots of wines are made with natural yeast, but the danger for you is
> > >>you don't know what kind of yeast you have fermenting your wine.
> > > Klockera,
> > >>Brettanomyces and others will give off flavors. Since fermentation
> > >>started, just inoculate with your cultured yeast which will more than
> > > likely
> > >>kill off or overtake the natural yeast quickly and give you a good
> > >>The Campden tablet was a good idea as many wild yeasts are sensitive
> > > SO2.
> > >>Good Luck,
> > >>John
> > >>>I just started a small batch of pineapple wine, but on the day I was
> > >>add
> > >>>the yeast, I found I was out and the local supply shop was closed. I
> > >>ended
> > >>>up having to wait two extra days. When I returned to my primary
> > > fermentor
> > >>>(with air lock) with the correct yeast, I discovered it was bubbling.
> > > Am
> > >>I
> > >>>correct in guessing that some natural yeast got in there somehow? I
> > > added
> > >>a
> > >>>Campden tablet and will wait a day and then add the correct yeast,
> > > I'm
> > >>>wondering have I hurt my wine?
> > >>>--
> > >>>Nathan