Bulk aging but forgot to stabilize

[Dvorak]

I have a WinExpert Lodi Ranch 11 Cabernet Sauvignon that I wanted to take my time with on an extended schedule. I thought I was in a bulk-aging stage...

I went to check on it as it had been a couple months since my last action (Mid-November) and in looking at my notes I realize I never added the K-meta/sorbate.

Now, it has been topped up this whole time under airlock and does not taste off or anything. But almost 70 days in what was technically still a secondary fermentation has me concerned.

Did I do any damage?

Should I just stabilize now and let it go back to bulk aging awhile or take some alternative actions at this point?

Thanks!

 

[TonyP]

In terms of microbes and wild yeasts, you're probably fine. Alcohol in the wine protects it. You don't say anything about clarity and I assume the wine is clear by now.

There's much debate on bulk versus bottle storage, with potential oxidation and the need for continual sulfiting a negative on bulk aging. However, you sound like everything is fine. Reds have a greater tolerance for oxygen than whites, which helped. Look for discoloration (browning) particularly on the edges of your glass or carboy. That's a sign of oxidation, but it sounds like you're fine.

I'd add the k-meta now.

 

[Dvorak]

Thanks Tony

 

[Rocky]

Dvorak, as Tony said I would add the k-meta now. You probably do not need to add k-sorbate but I would check the SG anyway. I would expect something in the low 0.990's and the chances of refermentaion are virtually non-existent unless you plan to sweeten for some reason.

 

[Wiccan_Lager]

Not to high jack your thread but I was at a toss up between the Lodi Ranch Cab Sav or the Barollo from WE. Let me know how it came out for ya.

 

[galen1]

All good advise. As Ms Rocky said, "You probably do not need to add k-sorbate"