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!