I am new to wine making and the first few 6 gallions of wine I have made , came out great, until now. It took me all summer long to get enough rhubarb to make seven gallons of wine and I added grape juice to that and I added seven campden tablets and then two days later I added my yeast and after two weeks it still didn't start to ferment and my winemaking shop told me that the yeast must be dead and to add more yeast to the carboy and I did it again and the solution still wouldn't ferment. I did this three times and it's been since the first of September and the solution still isn't fermenting. The house if warm 72 degrees and that's not the problem. But I did find out that my son added 17 campden tablets to the wine without my permission and now that makes 24 campden tablets to seven gallons of solution, is this my problem??? why the wine solution is not fermenting and do I have to throw away all the work I did to gather all the rhubarb and clean it for my wine. Or can this be saved??
I have tasted it and it taste good and it smells good to. Can my wine solution be saved and if I can, how do I do it. Was it my son's fault that he put the campden tablets in my wine solution and that is why my wine is not fermenting. HELP, I need it bad. Do you have an answer for me.
Thank you for your time reading my problem.
Please email me at
Sandy--New York State
yes sorry to tell you that is your problem. Normal treatment rate is 1 tablet per gallon... which equates to about 65ppm SO2. Given that you have 24 tablets in 7 gallons, that means your juice contains over 200ppm of SO2. No yeast will tolerate that level of SO2. Unfortunately you are going to have to get the hydrogen peroxide out to remove the excess SO2.
You need 0.7ml of 3% hydrogen peroxide per gallon to remove 10ppm SO2. So I would be adding 10.5ml per gallon in your case. Try it on a small batch first
Wow. Now that stinks! Glad OZ knows how to get that out I didn't!
Thank you for your quick reply. I really thought that was my problem all along, but didn't know what to do next . I also thought that it might be a lot of acid in rhubarb, there is a strong taste to rhubarb. I am going to syphin out the must first and then try it on a snall amount.
Now do I get this Hydrogin Peroxide in a wine supply store and how do I know if it worked or not ??
I am very new to wine making and I am ready and willing to do anything to try to save this must. I worked all summer to gather all the rhubarb and clean it for the wine.
I will also have to add yeast after I do this, right??
I will be waiting for your reply
Sandy 3% is the same stuff sold in stores to treat wounds. Yes you will need to add yeast.
Help, we accidentally added too much SO2 to our wine, misread the instructions on the potassium bisulfite package. We are at 250ppm, free SO2, can this wine be saved with Hydrogen peroxide and if so, what do we need to do to remove the hydrogen peroxide and SO2 bi-products. Help.
Hi I just started 5 Gal of fruit cocktail wine from canned fruit no preservatives followed all the instructions and added NO cadnam at all and the wine will not start I have added some more yeast which was live and still no joy any suggestions please
Sandy. I always try to avoid taking the peroxide route; but I think you have no choice. Do measure it out carefully because you don't want to overdo it.
Mix it in well. Leave it. Check the SO2 level. Adjust if necessary. Start again with fresh yeast
Steph: See OzWino's instructions to Sandy. The hydrogen peroxide breaks down while it is reacting with the SO2 so it does not have to be 'removed'. As the wine progresses, much of the SO2 gets used up doing 'housework' so, again, that does not need to be removed.
Hi Trevor will this work for my prob (Posted 2 Hours, 32 Minutes ago Link #7
Hi I just started 5 Gal of fruit cocktail wine from canned fruit no preservatives followed all the instructions and added NO cadnam at all and the wine will not start I have added some more yeast which was live and still no joy any suggestions please)
Wait your reply
Sorry tony no dont do that. What juice is it?
I see it fruit cocktail what was the starting SG. Also that juice is mainly pear juice it will need a good bit of acid and some nutrient. Also give it a really good stir get some air into it.
Hi I only gave 2 teaspoons of citric acid to 5 galsI don't think that was enough is that right so if I give maybe 8 more teaspoons of acid what else do you think I should do
yep you should be about 2 tsp per gallon so total of 10 tsp for your batch would be about right. Also it need to be blend not just citric.
So what happened ???
Did you add peroxide? And ...... ?
Trevor you got the post mixed up. He posted a new problem on an old post for some reason. We should have split him off to a new post.
Ah. I thought that last bottle was a bit strong. Must get some new spectacles
Tony posted on this question so it popped back up again. The other 2 people were from 2 years ago. They are long gone.
Please help!!!! my white wine not fermenting; this is my first time making wine.
I harvest 2 typs of grapes: Pinot Noir & Chablis followed all steps accordingly and using BA11
1st batch with Pinot Noir – 5 gallon must + 5 grams of BA11, sugar level at 12 – Successfully fermented today.
2nd batch with Chablis – 2 @ 5 gallon must (juice), 1st measure of sugar level was 11, I added sugar to make it sugar level at 15, then added 5 grams of BA11 for each bucket.
Now after 3 days, no sign of fermentation. I measured the sugar level – 1 bucket was at 12 and the other was 15. I did add water to bring the other bucket back to 12!!!... What should I go from here?
- Should I add BA11 & restart with both BA11 & Go-Ferm?
- Should I only add yeast nutrition Go-Ferm Protect at this point?
- Or whatever the solution to help it starts again, the must (juice) is still in same condition without any sign of spoilage. I only added 1 campden per gallon
Thank you very much for your help.
try nutrient first, then get a starter going and re pitch. If you are adding sugar and water to your wine make sure you test your PH and keep it in line 3.2 - 3.4
Thank you for your comments, sorry!!... I don't understand "a starter going & re-pitch" - Also how can I measure the PH level?
- I am so new to this process
that means to do this
Try making a yeast starter, take another pack of yeast, 2 cups of warm water (100 F no hotter, measure it), 2 tablespoons of sugar, and 1/2 teaspoon of yeast nutrient. Add a teaspoon of nutrient to the wine as well. Let the starter sit for 24 hours in a warm dark place. After that add a cup of your wine to the starter and let it sit another 24 hours, then add the whole thing to the wine.
Thank you sooooo much for your guidance.
Hi Bob, the yeast starter (formula) is for 2 buckets or for 1 bucket only?
Again, thank you for your help
make 2 starters for yours
Thank you very much, Bob
I am ready for “secondary fermentation” of red wine, my recipe suggests that getting out as much juice as possible, and discard the pulp, then I should add water to bring the liquid back up to the desired number of gallons if necessary.
Is it ok to do that? My gravity is within the desirable 0.990 and 0.998.
Thank you very much for your guidance.
It really depends more on the ph of the wine. If the ph is really low then some water will help but if it is high it will only make it worse. I try to add juice or other wine to mine for topping up.
Thank you so much, Bob.
I added Yeast Hulls, then 1 day after added Uvaferm43.
Today, no sign of fermentation, then we got a kit to test PH level.
It is at ~2.000
what I should do?
Thank you so much for your HELP....