Search results

If you call beer and wine hobby, they have a patented thermal belt that you can use to maintain constant temps. We use it for all of our primary fermentation .... we live in Boston! https://www.beer-wine.com/catalogsearch/result/?cat=0&q=Temperature+

I add an extra 1/4 teaspoon to many wines and according to the time frame that you are referencing, I have not had any problems. Two teaspoons on the other hand is too much. If anything, you can casually mention to people to let it breath a bit or pour a glass and give it a swirl. I think...

As an idea to help reduce and prevent oxidation, my idea is to stop by my local ice store and buy a few pounds of food grade dry ice. 10 bucks worth for 5 pounds. The idea is to drop a few nuggets into the carboy prior to rack transferring and let the carboy fill up with CO2, displacing...

Is it safe to assume that if you add a 1/4 teaspoon prior to bottling, the added sulfite will not only be free, but will “evaporate” or release when decanted? If so, I don’t see any problem adding a little more to help ensure that all of the hard work isn’t for nothing. Do others agree?

That’s what I was looking for - thanks Mason!

What exactly is the rule of thumb for adding extra sulfite? Short of having a kit to measure the levels, is it necessary to add extra Sulfites if you aren’t bulk aging and going straight to bottling?

Another question: Is anyone doing free sulfur dioxide testing? If so, is there a kit and pH meter that you recommend?

Thanks thanks fellas - that’s what I was thinking. Decant for much longer periods of time and let these bottles sit for a couple of years. Last question: If I am not bulk aging, is it necessary to add extra sulfite? This assumes I want to age the wine for 6-12 months. Thanks guys!

To be honest, I am not bulk aging. I just followed the written instructions and each time I rack transferred, I added a 1/4 teaspoon. Maybe that’s why it’s a little too strong. Do you think the wine is salvageable?

Yes, the wine is bottled. It was recommended to me to add a 1/4 teaspoon every time I rack transfer.

After adding two 1/4 teaspoons of K-Meta to a Wine Expert Elclipse series kit with grape skins, does anyone have a rule of thumb for how long they wait before trying their wine? The only reason I ask is that I didn’t feel too good after trying a wine that was only 3 months old (with two 1/4...