v1rotate said:
ibglowin said:
So you would add the K-Meta that came with the kit when you
stabilize and clarify and then add another dose of K-Meta 90 days later
if you bulk age. If you bottle after fining and stabilizing you would
not add any additional K-Meta.
I have to differ here, Mike. From WE kit instructions:
Winexpert
kits contain very low levels of sulphite compared to commercial wine.
If you want to age your wine more than 6 months, you must add extra
metabisulphite to prevent oxidation. Clean and sanitise a primary
fermenter or carboy and rack the wine into it. Dissolve 1.5 grams (¼
teaspoon) of potassium metabisulphite powder in 125 ml (½ cup) cool
water and gently stir it into wine. This extra sulphite will not affect
flavour or early drinkability.
I think Mike is saying much the same thing. You can add the 1/4
teaspoon right away and you are protected for six months. If you wait
90 days to add the 1/4 peaspoon, the initial W.E. dose will sustain and
protect the wine for 90 days. At 90 days you add 1/4 teaspoon, which
will protect the wine for another 90 days.Either way, you have added an additional 1/4 teaspoon and you are good for six months.
The bottom line is - if you bulk age, you need to either:
Specifically check PPM of SO2 every 90 days and dose accordingly.
or add 1/4 teaspoon every 90 days during bulk aging.
Adding 1/4 teaspoon is a standard practice that is adhered to by many all over the home wine making scene.
It is interesting that you add 1/4 teaspoon just before bottling. If that works for you, why not? We should each do what works for us, so I am not saying you are wrong. I personally would not arbitrarily add 1/4 teaspoon at bottling unless it had been 90 days since I last checked/added Kmeta or unless at bottling time I tested for SO2 levels and determined if the dose is needed.