[Wild Duk]

I'm about to bottle a batch of EP Sav. Blanc. If I add the metatartaric acid, do I need to cold stabilize. Or, I can do both...

[grapeman]

I would not add that unless you can cold stabilize to have it drop out. It isn't like a fining agent. It binds with acids and then really needs the cold to drop out of the wine.

[Wade E]

That stuff is what actually what stops it from falling out so cold stabilize it if you can. I used the metatartaric on my Amarone and 6 months later I had diamonds in my bottles anyway. The next time I make it I will cold stabilize.

[Wild Duk]

I've got my wine sitting in my beer fridge now at about 37 degrees. I haven't seen anything drop yet, but its only been about a week.


When I go to bottle it, do I need to let the wine warm back up, or can I just bottle it cold?


Thx

[PeterZ]

As long as it is fully degassed you can bottle it cold.

[Wild Duk]

I warmed it up and degassed it before I threw it in the fridge, just to make sure there was none left. It was degassed prior to bulk aging.
There was pretty much no gas coming out, then I added 1/4 tsp of K-meta, and threw the brake pump back on for kicks, and all of the sudden what looked like CO2 was bubbling up....It only did this for a minute or two.


Does K-Meta add CO2, or was somehting else going on in there??????

[AlFulchino]

my opinion only......i would prefer to bottle at temps well above the 37 you mentioned.....55 minimum.....but prefer 58-68

i think that at 37 you would have to acknowledge some expansion when you take it to a bottle storage area which should be warmer..secondly, i think the last thing to do before bottling is degassing....so w that said you should already be at a warmer temp before bottling than 37

[grapeman]

Originally Posted by Wild duk

IThere was pretty much no gas coming out, then I added 1/4 tsp of K-meta, and threw the brake pump back on for kicks, and all of the sudden what looked like CO2 was bubbling up....It only did this for a minute or two.


Does K-Meta add CO2, or was somehting else going on in there??????

Don't use the break vacuum on it after adding the k-meta like that. The k-meta forms S02 gases to protect the wine and what bubbles you were drawing out were likely the S02 you just added. Degas, then add the k-meta.

[Wild Duk]

Gotcha.....


So did I just draw all the SO2 gass out by doing that. Should I add more K-meta or just bottle it up....

[DancerMan]

Appleman,

What you say makes sense about possibly stirring out the SO2, if it is added before degassing.

I just went back and reviewed that last 6 kits I have done. The instructions for WE (1) and RJS (3, includes an EP) both said to add the KMeta and sorbate, then degas. The MM (1) and Cellar Craft (1) said to degas, then add KMeta and sorbate.

I wonder why the inconsistency? This sounds pretty important to me.