Hi everyone,
I just degassed my first batch of wine (WE Vintner's Reserve Pinot Gris). I did a taste test, and it wasn't too bad! There is a lot of sediment at the bottom of the carboy (about an inch), which I mixed back into the wine with one of those drill mounted 3-arm wine whips. Took me about an hour to fully degas. In 2 weeks, I plan to rack the wine to the primary pail, and filter it back to the carboy. Some people suggest adding 1/4 teaspoon of k-meta before bottling, or every 3 months during bulk aging. What is the reason for that? I really don't want my wine to have any sort of sulphur taste.
I just degassed my first batch of wine (WE Vintner's Reserve Pinot Gris). I did a taste test, and it wasn't too bad! There is a lot of sediment at the bottom of the carboy (about an inch), which I mixed back into the wine with one of those drill mounted 3-arm wine whips. Took me about an hour to fully degas. In 2 weeks, I plan to rack the wine to the primary pail, and filter it back to the carboy. Some people suggest adding 1/4 teaspoon of k-meta before bottling, or every 3 months during bulk aging. What is the reason for that? I really don't want my wine to have any sort of sulphur taste.