I am currently making a WS Australian Meritage with some friends and have a question about SO2. I don't have any equipment to test SO2 since I normally don't bulk age past 3 months.
Here's the skinny:
3/2 - Started the kit at 1.102
3/10 - Racked to secondary at 1.000
3/30 - Stabilized and vacuum degassed at 0.996 and added 1/4tsp kmeta supplied in kit
4/19 - Racked to Carboy at 0.994, added another 1/4 tsp kmeta and topped up. (I use this standard proceedure on all kits - something I carry over from WE instructions and do store in the bottle for 12-18 months before drinking)
We will not bottle this until sometime end of July and it has to be racked one more time since it has dropped more setiment since 4/19.
My question - Should I add more kmeta when I do the final rack before bottling? Or should I be ok? The wine is always topped up and stored at 63 degrees in the dark. Thanks for your help.
Here's the skinny:
3/2 - Started the kit at 1.102
3/10 - Racked to secondary at 1.000
3/30 - Stabilized and vacuum degassed at 0.996 and added 1/4tsp kmeta supplied in kit
4/19 - Racked to Carboy at 0.994, added another 1/4 tsp kmeta and topped up. (I use this standard proceedure on all kits - something I carry over from WE instructions and do store in the bottle for 12-18 months before drinking)
We will not bottle this until sometime end of July and it has to be racked one more time since it has dropped more setiment since 4/19.
My question - Should I add more kmeta when I do the final rack before bottling? Or should I be ok? The wine is always topped up and stored at 63 degrees in the dark. Thanks for your help.
