I added a full tbsp of potassium metabisulfite for a 4 gallon wine must to kill any bacteria and wild yeast. - The Athan Zafirov Wine Blog
I was making a 15L/4gallon pineapple wine and on first day i added a full tbsp around 5gm of potassium metabisulfite to it, leaved it for 24 hours by covering with a cloth. After 24 hours i added 5gm wine yeast but after 24 hours fermentation not started so i added more 5gm yeast but nothing happen. Later i read that you should add only 1/4 tsp or 1gm potassium metabisulfite to 5-6gallon/20litre to kill bacteria and wild yeast.
Its about 72 hours now but nothing happen and fermentation not started yet. I think the added large quantity of potassium metabisulfite that killing my wine yeast or stopping it from multiply.
My yeast is in good condition bcoz am making ginger beer/small batch of wine with it and it start fermentation in 2-3 hours so yeast quality is not an issue.
This was the first time am using potassium metabisulfite so am confused how much quantity i should add to a 15-20litre/4-5gallon of wine must at start to kill any bacteria or wild yeast.
I should wait or throw it away?
PS: sorry, English is not my first language.
For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown.
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