I put together a pear wine and added 1 lb of chopped sunmaid golden raisins to the must. I did not think to rinse the raisins, I just threw them in. I pitched my hydrated yeast(71B) on Thursday evening and as of now, 3 days later I see no yeast activity. I ran an airstone in the must yesterday to see if adding additional oxygen would help. I looked back at the raisins that I added and noticed they were treated with sulphur dioxide. Will this kill the yeast? Any suggestions? Thanks!
Used golden raisins treated with Sulphur Dioxide in wine, did I kill the yeast?
- Thread starter TkmLinus
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