If its still in a carboy, just don't add any more K-Meta for 6 months instead of the usual 3 month interval. Over time the K-Meta should just do its job by reacting with O2 (as normal) and basically become tasteless/smell less (is that a word?)
Of course if its bottled your would have to open it all and dump it back to a carboy.
I did the same on a bulk aging merlot... I added a 1/4 tsp k-meta after 1-1/2 months instead of 3. I figured I would just let it sit for a while then bottle. Do you guys think I should do anything else?