My Seyval started fermenting on its own--even after sulfiting

My Seyval started fermenting on its own--even after sulfiting

Post by Brad » Tue, 22 Oct 2002 03:39:08



I received 5 gal. of fresh Seyval juice yesterday.  Immediately after
receiving it I dissolved 1/4 tsp of potassium metabisulfite into the
must and let it warm up overnight (the temp of the must was between 40
and 50 deg.F).  This morning I wake up to find the must fermenting on
its own (I did not give it permission to do this!).  In an effort to
halt the wild yeast fermentation, I dissolved 5 campden tablets into
the batch, which only served to cause a mini volcano of bubbles out
the top of the carboy.  After this, the fermentation seemed to be
stronger than ever.  Deciding that it was hopeless to try to halt the
freight train of fermentation, I added some rehydrated Lalvin 71B
yeast to it, hoping that it might take over.

I have no idea whether the yeast I added is doing anything in there
but the must is still bubbling away.  I am trying to keep the temp
down to prevent a run away fermentation as I would like to preserve
some of the fruit taste in this juice.

What did I do wrong? Not enough sulfite into the juice to kill off the
wild yeast?  Did I wait too long to innoculate with my own yeast?
While I'm resigned to live with whatever I end up with on this batch,
I would like to learn something for the next time.  Thanks in advance!

Brad

 
 
 

My Seyval started fermenting on its own--even after sulfiting

Post by Brad » Wed, 23 Oct 2002 23:16:50


Quote:

> I received 5 gal. of fresh Seyval juice yesterday.  Immediately after
> receiving it I dissolved 1/4 tsp of potassium metabisulfite into the
> must and let it warm up overnight (the temp of the must was between 40
> and 50 deg.F).  This morning I wake up to find the must fermenting on
> its own (I did not give it permission to do this!).  In an effort to
> halt the wild yeast fermentation, I dissolved 5 campden tablets into
> the batch, which only served to cause a mini volcano of bubbles out
> the top of the carboy.  After this, the fermentation seemed to be
> stronger than ever.  Deciding that it was hopeless to try to halt the
> freight train of fermentation, I added some rehydrated Lalvin 71B
> yeast to it, hoping that it might take over.

> I have no idea whether the yeast I added is doing anything in there
> but the must is still bubbling away.  I am trying to keep the temp
> down to prevent a run away fermentation as I would like to preserve
> some of the fruit taste in this juice.

> What did I do wrong? Not enough sulfite into the juice to kill off the
> wild yeast?  Did I wait too long to innoculate with my own yeast?
> While I'm resigned to live with whatever I end up with on this batch,
> I would like to learn something for the next time.  Thanks in advance!

> Brad

Anyone?

 
 
 

My Seyval started fermenting on its own--even after sulfiting

Post by J Dixo » Thu, 24 Oct 2002 01:59:08


Brad,
     You didn't do anything wrong some times the wild yeast strains are
resistent to sulphites. You may have been a bit heavy handed with the
sulphite and I would not add any at the next racking, unless you check it
and it needs a dose.
     In theory you will weaken the wild yeast thereby allowing the
commercial culture you added to take over and control the ferment. Good
luck,
John Dixon


Quote:
> > I received 5 gal. of fresh Seyval juice yesterday.  Immediately after
> > receiving it I dissolved 1/4 tsp of potassium metabisulfite into the
> > must and let it warm up overnight (the temp of the must was between 40
> > and 50 deg.F).  This morning I wake up to find the must fermenting on
> > its own (I did not give it permission to do this!).  In an effort to
> > halt the wild yeast fermentation, I dissolved 5 campden tablets into
> > the batch, which only served to cause a mini volcano of bubbles out
> > the top of the carboy.  After this, the fermentation seemed to be
> > stronger than ever.  Deciding that it was hopeless to try to halt the
> > freight train of fermentation, I added some rehydrated Lalvin 71B
> > yeast to it, hoping that it might take over.

> > I have no idea whether the yeast I added is doing anything in there
> > but the must is still bubbling away.  I am trying to keep the temp
> > down to prevent a run away fermentation as I would like to preserve
> > some of the fruit taste in this juice.

> > What did I do wrong? Not enough sulfite into the juice to kill off the
> > wild yeast?  Did I wait too long to innoculate with my own yeast?
> > While I'm resigned to live with whatever I end up with on this batch,
> > I would like to learn something for the next time.  Thanks in advance!

> > Brad

> Anyone?

 
 
 

My Seyval started fermenting on its own--even after sulfiting

Post by Mark » Thu, 24 Oct 2002 06:13:15


Quote:


> > I received 5 gal. of fresh Seyval juice yesterday.  Immediately after
> > receiving it I dissolved 1/4 tsp of potassium metabisulfite into the
> > must and let it warm up overnight (the temp of the must was between 40
> > and 50 deg.F).  This morning I wake up to find the must fermenting on
> > its own (I did not give it permission to do this!).  In an effort to
> > halt the wild yeast fermentation, I dissolved 5 campden tablets into
> > the batch, which only served to cause a mini volcano of bubbles out
> > the top of the carboy.  After this, the fermentation seemed to be
> > stronger than ever.  Deciding that it was hopeless to try to halt the
> > freight train of fermentation, I added some rehydrated Lalvin 71B
> > yeast to it, hoping that it might take over.

> > I have no idea whether the yeast I added is doing anything in there
> > but the must is still bubbling away.  I am trying to keep the temp
> > down to prevent a run away fermentation as I would like to preserve
> > some of the fruit taste in this juice.

> > What did I do wrong? Not enough sulfite into the juice to kill off the
> > wild yeast?  Did I wait too long to innoculate with my own yeast?
> > While I'm resigned to live with whatever I end up with on this batch,
> > I would like to learn something for the next time.  Thanks in advance!

> > Brad

> Anyone?

Your seyval may have already begun to ferment before you even got it,
and then it was chilled down, making the reproducing yeasts dormant.
Who was your supplier?   I'm surprised that the SO2 didn't slow things
down.  Hopefully the addition of a purebred yeast is OK with the
higher SO2 levels from the campden tabs.  I probably would have added
the cultured yeast just like you did to see if it would take over...

Mark L.
Buffalo-Niagara USA

 
 
 

My Seyval started fermenting on its own--even after sulfiting

Post by Joe Sallust » Thu, 24 Oct 2002 08:37:55


I have the same issues with Seyval, it really can take off on it's
own.  I had one ferment fully with wild yeast on a 2 hour trip.  (It
had started just a bit when I got it.)  It was insane.  I use 71B on
Seyval, I think you are ok no matter what since you are slowing
whatever yeast is *** down. I was thinking the same things John
said too, I would take it easy with the sulfites for a bit.
Regards,
Joe
Quote:

> Brad,
>      You didn't do anything wrong some times the wild yeast strains are
> resistent to sulphites. You may have been a bit heavy handed with the
> sulphite and I would not add any at the next racking, unless you check it
> and it needs a dose.
>      In theory you will weaken the wild yeast thereby allowing the
> commercial culture you added to take over and control the ferment. Good
> luck,
> John Dixon




> > > I received 5 gal. of fresh Seyval juice yesterday.  Immediately after
> > > receiving it I dissolved 1/4 tsp of potassium metabisulfite into the
> > > must and let it warm up overnight (the temp of the must was between 40
> > > and 50 deg.F).  This morning I wake up to find the must fermenting on
> > > its own (I did not give it permission to do this!).  In an effort to
> > > halt the wild yeast fermentation, I dissolved 5 campden tablets into
> > > the batch, which only served to cause a mini volcano of bubbles out
> > > the top of the carboy.  After this, the fermentation seemed to be
> > > stronger than ever.  Deciding that it was hopeless to try to halt the
> > > freight train of fermentation, I added some rehydrated Lalvin 71B
> > > yeast to it, hoping that it might take over.

> > > I have no idea whether the yeast I added is doing anything in there
> > > but the must is still bubbling away.  I am trying to keep the temp
> > > down to prevent a run away fermentation as I would like to preserve
> > > some of the fruit taste in this juice.

> > > What did I do wrong? Not enough sulfite into the juice to kill off the
> > > wild yeast?  Did I wait too long to innoculate with my own yeast?
> > > While I'm resigned to live with whatever I end up with on this batch,
> > > I would like to learn something for the next time.  Thanks in advance!

> > > Brad

> > Anyone?