From what I have learned it’s no, you don’t need to rack if no or minimal yeast Lee’s. And no you can just pop the top and add the K-meta. Not sure if you should stir that in though. Better wait for more experienced voices.During aging for say 1 year, should I rack at any time even if there is no sediment and should I rack when adding Kmeta every 3 months ?
What temperatures do you keep your wine during MLF?I only do grape wine from fruit. I press, let settle for 24/48 hours, rack. When MLF is done (6-12 weeks) rack. 3 months later rack (unless it was super clean fruit, I’ll skip), rack a day or two before bottling. I‘ll check SO2 at racking after MLF, and every 6 weeks in barrel, 9 weeks in flex tank and 12 weeks if in carboy.
@edsey ? ? adding Kmeta every 3 months ?contents: Traditional red wines resists oxidation better, oxidation develops color, sulphite bleaching, measuring reductive strength, less odious- chemistry principles, sulphite free wine, 43 minutes
* Oregon Wine Symposium 2016 | Oxygen Management in Winemaking, Clark Smith author Post Modern Winemaking, Are you curious about your wines appetite for oxygen? How does temperature influence oxygen uptake? Is SO2 as effective as we think it is? How do we "grow" structure in the vineyard to help us manage oxygen in the winery? Oxygen considerations when making white wine and Pinot noir will be presented. Your wines appetite deserves your attention in this session!
What are you guys using for reliable SO2 testing...
That wine box looks really cool (hah!) though I had to laugh/cry when you said that all that framing lumber, plywood and screws only cost you $140...
O2 is not the only potential contaminant, so I recommend stirring to distribute.but I seem to recall him pointing out on another thread that the kmeta protects by binding with the oxygen, and the oxygen would be at the top of the carboy, so the kmeta doesn't need to be stirred in to do its job.
I found this out the first time I racked a barrel. After racking I poured the loose sludge (fine lees) into a 1.5 liter bottle and put it in the fridge for a week. The sediment settled to ~1", and I poured the clear wine off it.I have never thought to do this. Makes sense. It will be standard procedure from now on.
You've been doing this a lot longer than me but I have to tell you a 10 ml burette makes it so much easier.Happened to do my testing yesterday.
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Results were as follows, and actually different than what I would have expected. This is the first test since MLF completion, where I hit all the wines with 55 ppm SO2. Normally I would see the barrel consuming 25% more SO2 than a Spiedel and even a higher % if it is in a glass carboy. I think it goes back to the initial condition of the grapes and that the Petite Sirah barrel this year was all free-run.
Petite Sirah blend in a 60 gallon barrel - 32, consumption of 2.0 ppm of SO2 per week
Mourvedre in a Spiedel - 26, consumption of 2.5 ppm of SO2 per week
Cab Franc in a Spiedel - 24, consumption of 3.0 ppm of SO2 per week
Estate blend in a Spiedel - 20, consumption of 3.4 ppm of SO2 per week
It does show that a 1/4 tsp (1.5 grams), which is 50 ppm for a 5 gallon carboy every 3 months would assume a consumption of 3.8 ppm per week. Making that addition, on that schedule, in that container would be very safe.
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