Sulfur dioxide has some degree of inhibitory affect on all yeast; however, the
yeast strains that are used by winemakers for alcoholic fermentation are much more resistant to it than “wild” yeasts are. Wild yeast is the term used for a number of non- Saccharomyces species of ambient yeast that are present on grapes and in the winery cellar.
A molecular SO2 level of 0.4 ppm (equivalent to a free SO2 level of 20 ppm @ 3.50 pH) will kill wild yeast without adversely affecting Saccharomyces.
The inhibitory effect of sulfur dioxide on malolactic fermentation is much greater than it is for the alcoholic fermentation that is performed by Saccharomyces yeast.
Interesting old timers quote regarding cider making:
“Lay brimstone on a rag, and by a wire let it down into the cider vessel, and there fire it; and when the vessel is full of the smoak, the liquor speedily pour’d in, ferments the better”
They used to intentionally add it to Cider to get rid of wild nastrys. No mention of taste
So, Ive figured out on my own that it wont kill my yeast, perhaps stress it a little, but I can deal with that (ill just chuck a bag of bakers yeast in the boil to make em happy).
Would still love to know if there is any adverse sulfur smell or taste to this, or if its something that can be lagered or aged away.