Pumpkinman
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I don't know why I just can't seem to wrap my head around this topic, but here it goes, please correct me if I am wrong.
Potassium metabisulfite:
After I left the Juice ferment with the yeast of my choice until it has reached the proper SG level (i've been checking the levels with a hydrometer every day or so, I've been happy with .998-.996, I should treat with 1/4 K-meta per 5-6 Gallons.
From what I've read, K-meta will not kill cultured yeasts, in my case, Lalvin 71B-1118 that I have used, only the foreign yeasts and yeasts present in vineyards and unwanted bacteria, plus it will help a wine to clarify and help to avoid white wines from getting brownish. I've also read that it can kill malolactic yeasts/bacteria, is this a good or a bad thing?
I was real confused so I just racked to the carboys figuring that I would try to learn this asap and apply it then, I realize that it isn't too late to add K-meta, I was apprehensive about adding it until I didn't see the airlocks "percolating" anymore, but if I am finally understanding this correctly, it will not harm kill the yeast I used for fermenting?
I know I need to get this done soon, more so now, after tasting a friends wine, a very good Chianti that he just puts into a demijohn and puts an airlock on and a year or 2 later drinks it, after having a gallon sit in my kitchen for 2 weeks, I opened the bottle and poured myself a glass, but when I smelled it, it was sour!
I don't want this happening to the wine that I have started!
I will need to take a little wine from each carboy to test the PH (I just ordered a Milwaukee PH55 Waterproof pH/ºC/ºF Tester), the TA, and the S02, so there will be plenty of room in the carboy to add the K-meta.
I assume that I need to dissolve the K-Meta in water, if so how much water, or does it matter, if not, do I just add it to the carboy and mix it?
Potassium Sorbate:
IF I've read correctly, I don't have to use Sorbate unless I plan on back sweetening a wine?
Sorry for such a long post, it gets a little confusing when I talk to several local home wine makers that add absolutely nothing and insist that their wine never spoils.
I would rather do this correctly the fist time, and as an IT guy, I understand that there are several ways to accomplish the same task!
I am open to any and all advice
Thanks in advance for the help!
Tom
Potassium metabisulfite:
After I left the Juice ferment with the yeast of my choice until it has reached the proper SG level (i've been checking the levels with a hydrometer every day or so, I've been happy with .998-.996, I should treat with 1/4 K-meta per 5-6 Gallons.
From what I've read, K-meta will not kill cultured yeasts, in my case, Lalvin 71B-1118 that I have used, only the foreign yeasts and yeasts present in vineyards and unwanted bacteria, plus it will help a wine to clarify and help to avoid white wines from getting brownish. I've also read that it can kill malolactic yeasts/bacteria, is this a good or a bad thing?
I was real confused so I just racked to the carboys figuring that I would try to learn this asap and apply it then, I realize that it isn't too late to add K-meta, I was apprehensive about adding it until I didn't see the airlocks "percolating" anymore, but if I am finally understanding this correctly, it will not harm kill the yeast I used for fermenting?
I know I need to get this done soon, more so now, after tasting a friends wine, a very good Chianti that he just puts into a demijohn and puts an airlock on and a year or 2 later drinks it, after having a gallon sit in my kitchen for 2 weeks, I opened the bottle and poured myself a glass, but when I smelled it, it was sour!
I don't want this happening to the wine that I have started!
I will need to take a little wine from each carboy to test the PH (I just ordered a Milwaukee PH55 Waterproof pH/ºC/ºF Tester), the TA, and the S02, so there will be plenty of room in the carboy to add the K-meta.
I assume that I need to dissolve the K-Meta in water, if so how much water, or does it matter, if not, do I just add it to the carboy and mix it?
Potassium Sorbate:
IF I've read correctly, I don't have to use Sorbate unless I plan on back sweetening a wine?
Sorry for such a long post, it gets a little confusing when I talk to several local home wine makers that add absolutely nothing and insist that their wine never spoils.
I would rather do this correctly the fist time, and as an IT guy, I understand that there are several ways to accomplish the same task!
I am open to any and all advice
Thanks in advance for the help!
Tom