Originally Posted by ryane
Brewers and wine yeasts are NOT tolerant of sulfites, thats why you must wait 24hrs before pitching yeast to a must that youve added campden, if you do not it will knock them down, some will always survive but not too much, it will kill bacteria though
Interesting..I admit I've only read one book on home wine-making, but the author lists many of the common yeasts used and rates their tolerance of sulfites from high to low (Most according to him are quite tolerant). He also states a fermentation slow to start is rarely the cause of sulfites if the appropriate concentration was used in the must.
The tolerance of brewers yeast may be completely different though, as it would seem sulfites would naturally play into the wine yeast "selection" process.