Well blow me down! Lum I didn't know that either, I have been waiting12 - 24 hours after adding sulfite every time...
Thanks!

Jim

"Lum Eisenman" > wrote in message . net...
> The major difference between native and commercial yeast is that commercial
> wine yeast is specifically acclimated to tolerate SO2. Commercial yeast
> should be added immediately after the SO2 addition. The "wait 12 hours"
> instructions in much of the home winemaker literature is incorrect.
> Lum
> Del Mar, California, USA
> www.geocities.com/lumeisenman
>
>
>
> "Quixote" > wrote in message
> ...
>> He will need to wait another 12 hours now before pitching the yeast
> though,
>> won't he?
>>
>> Quixote
>>
>> "jim" > wrote in message
>> ...
>> > It isn't Joe thanks for the advice I'll stick some in quick!
>> >
>> > Jim
>> >
>> >
>> >
>> > "Joe Sallustio" > wrote in message
>> > ups.com...
>> >> It won't hurt to add it now, but do not add it after the yeast is in.
>> >> if it's is fermenting just wait.
>> >>
>> >> Joe
>> >>
>> >>
>> >> jim wrote:
>> >>> I forgot to add the Campden tablets with the must start up. It has
> been
>> >>> sitting for 12 hours with the pectin enzyme in
>> >>> but hasn't yet had yeast added.
>> >>>
>> >>> Can I add the campden tablet now or am I best forgetting about it till
> I
>> >>> rack? I have always read campden then pectic
>> >>> enzyme after 24 hours.
>> >>>
>> >>> Cheers for any help!
>> >>>
>> >>> Jim
>> >>
>> >
>> >
>>
>>
>
>