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I disassemble completely, clean with soap and water, and sterilize with K-meta as soon as possible after EVERY batch. I think those spigot assemblies are the first place bacteria will grow.

I concur! Only glass in my cellar!

Bud, I have always followed the directions on the label but when finishing wine I add sorbate IN ADDITION to K-meta. Are you planning on doing this? I am under the impression that k-sorbate and k-meta work best at finishing a wine when used together. Also, 1.022 SG tells me there's ALOT of...

how many milligrams in each tablet?

Excellent post Wade! And thanks Luc!

cpfan, why can't commercial wineries use K-Meta in their wines?

if it's a "bready" smell I imagine it's just the yeast, all part of the process. It will be some time until it smells like "wine."

hey man just relax. you have to be patient.

Multi purpose :-)

work in progress

Hello everyone! I started experimenting with winemaking about 6 months ago and am totally hooked. Our house has a old fashioned wine cellar (stone, dirt, 3 thick stone outside walls) from the previous owners (house is 100+ years old), and I have taken full advantage of it. I started out...