Lum Eisenman wrote:
> 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

I disagree. Commercial strains may tolerate SO2 better, but they can
still produce H2S in the presence of S02. For this reason, I think it's
still advisable to wait 12 hours for the SO2 to dissipate.

Greg