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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Spontaneous fermentation <24 hours after campden
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Old 09-04-2012, 12:15 AM   #1
LyonsAudio
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Default Spontaneous fermentation <24 hours after campden

I pressed ~10 gallons of white (himrod) grapes yesterday.

Did a rough filter off the press and put them into a 5 gallon and 4 1 gallon carboy and added 1 tab campden per gallon to each.

I went into the brew closet tonight to check on it and the 5 gallon is bubbling at a good pace and the other look not far behind.

What do I do now? I didn't adjust for TA or PH yet or pitch yeast.

More campden to stop it? Pitch yeast to try and cover or just let it go?

Thanks in advance!


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Old 09-04-2012, 12:59 AM   #2
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dont add more campden, I would just let it rip, if it fizzles out early add the yeast.


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Old 09-04-2012, 01:13 AM   #3
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The smell off the stuff smells fine so I'll see what it does. I did already bring the sugar up to 1.080 (calculated, juice was 1.054, added sugar to a calculated 1.080)

Fingers crossed.
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Old 09-04-2012, 02:09 AM   #4
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Is this a new pack of tablets? You may have got some bad tabs.
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Old 09-04-2012, 02:18 AM   #5
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Two-ish year old tabs. No expectation date on bottle.

Hoping that's not it.
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Old 09-05-2012, 03:21 AM   #6
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nah those things will last forever especailly if they were tablets..
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Old 09-07-2012, 02:04 PM   #7
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Most commercial strains of yeast the amateurs have access to will compete with and knock-off any other active yeasts...just something to consider.
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Old 09-10-2012, 02:35 AM   #8
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you could add the yeast but if its already going good, then its probably the natural yeast from the grapes, in this case it could turn out good, i would just let it go, if its a slow ferment then i would add the yeast if its fast one then id let it go.


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