Originally Posted by 03fxsti
No, 2.5 tsp per gallon. Is that bad? Also pitched yeast immediately. Did not wait 24 hours. Did I dick this up bad or what? The book said multiply all ingredients x5 EXCEPT yeast.
Well..........you always mix up all of the must except for the pectin enzyme and yeast. It won't hurt to add the pectic enzyme when you add the campden, it'll just render the pectic enzyme less effective. But since campden is a method to sanitize the must by killing microorganisms, it can stun wine yeast. I'd consider adding more tomorrow.
The acid blend is use for flavoring, to make wines more tart with more acid in them. 2.5 teaspoons is a LOT. That might make your wine exceedingly tart (which cranberry is, anyway), but it also might make the pH of the must very low and make it harder to ferment.
At this point, I'd just add more yeast if it doesn't start by tomorrow, and keep stirring the must today to aerate it a bit.