My New Wine Started Without yeast???

My New Wine Started Without yeast???

Post by stilettorai » Fri, 19 Sep 2003 04:56:47



I just started a small batch of pineapple wine, but on the day I was to 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, but I'm
wondering have I hurt my wine?
--
Nathan

 
 
 

My New Wine Started Without yeast???

Post by John DeFior » Fri, 19 Sep 2003 05:48:28


Natural yeast is always present and will start fermentation if you don't.
Lots of wines are made with natural yeast, but the danger for you is that
you don't know what kind of yeast you have fermenting your wine.  Klockera,
Brettanomyces and others will give off flavors.  Since fermentation just
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 result.
The Campden tablet was a good idea as many wild yeasts are sensitive to SO2.

Good Luck,

John


Quote:

> I just started a small batch of pineapple wine, but on the day I was to
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, but I'm
> wondering have I hurt my wine?
> --
> Nathan


 
 
 

My New Wine Started Without yeast???

Post by stilettorai » Fri, 19 Sep 2003 06:06:08


John,
Wow I had no idea, thanks!  Should I wait for a day before putting in the
"good" yeast since I just put in the campden? thanks again!
Nathan


Quote:
> Natural yeast is always present and will start fermentation if you don't.
> Lots of wines are made with natural yeast, but the danger for you is that
> you don't know what kind of yeast you have fermenting your wine.
Klockera,
> Brettanomyces and others will give off flavors.  Since fermentation just
> 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 result.
> The Campden tablet was a good idea as many wild yeasts are sensitive to
SO2.

> Good Luck,

> John



> > I just started a small batch of pineapple wine, but on the day I was to
> 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, but
I'm
> > wondering have I hurt my wine?
> > --
> > Nathan

 
 
 

My New Wine Started Without yeast???

Post by Jake Enn » Fri, 19 Sep 2003 06:40:31


don't wait, just put in your wine yeast right away

Jake

Quote:

> John,
> Wow I had no idea, thanks!  Should I wait for a day before putting in the
> "good" yeast since I just put in the campden? thanks again!
> Nathan



>>Natural yeast is always present and will start fermentation if you don't.
>>Lots of wines are made with natural yeast, but the danger for you is that
>>you don't know what kind of yeast you have fermenting your wine.

> Klockera,

>>Brettanomyces and others will give off flavors.  Since fermentation just
>>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 result.
>>The Campden tablet was a good idea as many wild yeasts are sensitive to

> SO2.

>>Good Luck,

>>John



>>>I just started a small batch of pineapple wine, but on the day I was to

>>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, but

> I'm

>>>wondering have I hurt my wine?
>>>--
>>>Nathan

 
 
 

My New Wine Started Without yeast???

Post by stilettorai » Fri, 19 Sep 2003 06:54:42


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 start
doing it's job.  Not true?  Thanks again all!

Nathan


Quote:
> 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
the
> > "good" yeast since I just put in the campden? thanks again!
> > Nathan



> >>Natural yeast is always present and will start fermentation if you
don't.
> >>Lots of wines are made with natural yeast, but the danger for you is
that
> >>you don't know what kind of yeast you have fermenting your wine.

> > Klockera,

> >>Brettanomyces and others will give off flavors.  Since fermentation just
> >>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
result.
> >>The Campden tablet was a good idea as many wild yeasts are sensitive to

> > SO2.

> >>Good Luck,

> >>John



> >>>I just started a small batch of pineapple wine, but on the day I was to

> >>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, but

> > I'm

> >>>wondering have I hurt my wine?
> >>>--
> >>>Nathan

 
 
 

My New Wine Started Without yeast???

Post by John DeFior » Fri, 19 Sep 2003 07:18:54


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.

Regards,

John

Quote:
> 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
start
> doing it's job.  Not true?  Thanks again all!

> Nathan



> > 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
> the
> > > "good" yeast since I just put in the campden? thanks again!
> > > Nathan



> > >>Natural yeast is always present and will start fermentation if you
> don't.
> > >>Lots of wines are made with natural yeast, but the danger for you is
> that
> > >>you don't know what kind of yeast you have fermenting your wine.

> > > Klockera,

> > >>Brettanomyces and others will give off flavors.  Since fermentation
just
> > >>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
> result.
> > >>The Campden tablet was a good idea as many wild yeasts are sensitive
to

> > > SO2.

> > >>Good Luck,

> > >>John



> > >>>I just started a small batch of pineapple wine, but on the day I was
to

> > >>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,
but

> > > I'm

> > >>>wondering have I hurt my wine?
> > >>>--
> > >>>Nathan

 
 
 

My New Wine Started Without yeast???

Post by Negod » Fri, 19 Sep 2003 12:59:21


Quote:

> 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 start
> doing it's job.  Not true?  Thanks again all!

Most of those recipes were written many years ago, or by people who
learned winemaking lore from those books.

It used to be true that the sulfite would kill off the good yeast with
the bad, which is why the 24 hour waiting period was specified. But
most of today's wine-making yeasts are "sulfite-tolerant", so you can
(and should) pitch the yeast immediately.