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I just back sweetened my Concord wine after 5 months, added Sorbate and k-meta, how long can I leave this in the carboy, or does it matter as long as I have k-meta in it.

I've always bottled after racking a few times and cleared. This year I want to bulk age my concord wine. I usually add Black currant to my wine just for a little more flavor. Do I age with the black currant concentrate or without, and how ofter should I rack. Thanks.....

I planted these vines 45 years ago, they came from my Grandfather, I thought maybe white concords, but now I think they might be Niagara. Any recipes for Niagara and do I do primary with skins. I made some a few years ago into a sweet white with a peach flavoring added it wasn't bad. Just don't...

I just purchaced a vintners acid testing kit, i thought it would tell me what my acid level % is. Is this a good product, I'm doing concord grapes and the said add distilled water to get to a rose'. Isn't that going to effect the volume in test. Just confused with instructions.

Thanks for the add on. I'm not new to wine making, been at it for about 10 years, but still learning. I have my own Concord and Cayuga grapes I use. From mid Michigan.

I just added 3/4 tsp of potassium metabisulphate to 4 gallons of cayuga juice. That is way to much, how do I get rid of that?