WAID
Member
I have a batch of berry wine that I am experimenting with from a book. It's Oregon grape and Salal in about a 1:3 ratio. I used some potassium metabisulfate. I think I used the right amount but there is the possibility that I put to much in. I have put a couple packs of yeast in(after proofing in a jar) at 24 hours and then 1 week and no air lock activity has occured. I tried a third and proofed with a little of the wine in and it smelled somewhat sulphury. Am I safe in assuming I put too much metabisulfate in? And what can I do to fix it?