TimTheWiner
Begintner
- Joined
- Feb 2, 2012
- Messages
- 307
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- 4
I REALLY want to get my CC blush zinfandel bottled tonight since I have been waiting to do it for the last 2 months. Can someone tell me what the "average" shelf life of a kit wine is once it has been bottled? I want my wines to be drinkable for at least 1-2 years and up. The last time I sulfites the carboy was a top up dose about 3 months ago. Should I add another 1/8 tsp before filtering/bottling? I made a mistake with my Riesling and added potassium metabisulfite AFTER filtering and wound of with some little pieces of it in my wine. I was lucky and DID get a Vinmetrica TA/pH/so2 tester for Christmas, but it seems like there is a big learning curve to use it correctly and don't know if I want to get into it tonight. So basically I am just wondering if I should be ok to just add a 1/8 tsp top up dose to my carboy then filter and bottle and how long should it be "good". Also are there any lengthy articles, links, or stickies on target numbers for free or bound so2 and how it correlates with pH. Thanks a LOT