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Hey guys I was just asked if my wine can expire after a while... It is capped not corked... And from what I have experienced I don't see any type of taint and it's been at least 4-5 months thanks guys LMK! :)

If it has cleared totally and you added meta then it should be fine! All you need to do is to lean the bottles on their side to keep wine in contact with the corks to keep them hydrated and not dry out! I don't think you should pasteurize as long as your bottle and corks are clean keeping the...

Haha great [emoji23]

Oh yea it wasn't from the carboy or fermenter... Straight from the bottle [emoji23]

I took a sip from one of my red wine welchs super sugar and I'm not sure if this could taint the wine? I the alcohol in it (about 15%) would kill any bacteria from my mouth right? What do you guys think?

Absolutely love the label! St.George is the best haha your label made me laugh

Yep pick me!!!! :)

October 15th is national red wine day! In honor of red wine please post pics or share what your favorite red wine is! Also share what type of red wine you've been making! :) [emoji108][emoji41][emoji3][emoji2]

thanks berrycrush!!! I bottled a couple days ago and I was so worried about the taste the k meta would leave but your reassured me and took all my worries away! Thanks a lot

Bottled yesterday night!!!

Thanks guys I'll splash rack and Degas then we'll see how it comes I don't have a vacuum racker sadly

Yea I can splash rack it a couple times! I was hoping to bottle it this weekend but looks like I'll have to wait till next weekend... The kmeta smell will wear off in the bottles over time too right?! Anyone else have a good solution to fix my stupid mistake

1/4th Teaspoon per 5 gallons... I put way too much I put at least a full teaspoon

Red wine welchs super sugar... Done fermenting and has cleared totally... Currently In a secondary... I want to bottle it asap!

I put too much metabisulfite in my 6 gallons of wine after I racked it :( what are the consequences? I put 1/4 tsb 3 times because it spilled a bit

Yea you can try (very small chance of fermentation)... Which is going to be annoying because after that your going to need to let it clear again for another couple weeks... Even if it didn't ferment at all. All the yeast would need to settle again.

I'm going to transfer to another carboy and let it sit for another week just to be sure... Thanks jimmy

Hey jimmyT is it a problem if I leave the lees in the carboy for another week? It's about half an inch thick on the bottom. I don't want lees taint or anything after working so hard!

I love it!!! Tastes sooo good! I'm in love with this recipe! Going to wait till the 30 day Mark and we'll see how it goes :)

Left the wine to clear for about 3-4 weeks... How long have you guys seen it take to completely clear and be ready to bottle?