I’ve been making wine for decades with my 90+yr old grandfather. I’m trying to bridge the “old” world with the “new” without straying too far from tradition. One area of interest is Potassium Metabisulphite (or K Meta, as I’ve learned recently). This past weekend, I racked appx 45 gallons from primary to secondary, demijohn after demijohn. It’s a Zin which we started around 10/1/2016 from grapes, not a kit or juice. For the first time, I used K Meta as a sanitizer for the move from primary to secondary. I weighed out 9 oz, mixed it vigorously with a gallon of water and then added another 2 gallons. I’ve read online that it is very common to add ¼ teaspoon to appx 6 gallons of wine every 2 to 3 months to prevent oxidation. This time last year I was using StarSan to sanitize the secondary. My question is the following- given that this is my first time (ever) using K Meta as a sanitizer, and K Meta itself is a preservative, do you think the residue on the glass (I did not rinse) from the K Meta, is enough to alter the flavor profile (i.e. reduce oxidation) since K Meta is a Sanitizer & Preservative as opposed to StarSan which is just a sanitizer? Based on the way we do things, I think our wine typically displays characteristics of an oxidized wine, I'm just wondering if it will be different this year having used K Meta as a sanitizer.