Re: too much SO2

Wait, if you're still on some skins they will take up the SO2, give it a
stir to introduce some O2, this will help to drop the level.

You can also use Hydrogen Peroxide, but on a small batch like this I would
be hesitant, you can badly oxidise the juice if you add too much or too
quickly

Rob L
"J" <[EMAIL PROTECTED]> wrote in message
news:[EMAIL PROTECTED]
> I have just started a batch of mulberry wine (23L) and accidentally added
> 10g of PMS instead of the 5g I needed for doing a cold soak. The must has
a
> definite sulfur smell and even after stirring every morning and night for
> the last 3 days to agitate the yeast still won't start. I pitched with
> lalvin D47 first and have pitched another 500mL with RC212 to try and get
> one going.
> How can I reduce the SO2 to get the ferments going ?
>
> thanks in advance
>
> JH
>
>