mikefrommichigan
Junior Member
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- Jan 4, 2014
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I know this topic has been covered before but I would like to get some additional answers to questions that I have.
I have made several red and white wines from kits, and I am now ready to bulk age my red wines for probably 6 – 9 months in 5 gall carboys along with filling some wine bottles that I can use for tasting every few months.
I have read that I should add some potassium metabisulphite to the carboy if aging for more than 6 months to slow down the aging, or oxidation, of the wine by removing free oxygen suspended in the wine.
There is a lot of conflicting information available of when and how to use potassium metabisulphite, including some testing of the wine for free SO2, using a kit like the Accuvin Free SO2 kit and measuring the PH with a PH meter.
Is there a formula or rule of thumb for adding the potassium metabisulphite that any of you use without first purchasing the test equipment? If so how much should I use, or should I spend the money on the testing equipment and get it absolutely right?
Should I use the same method for bulk aging my white wines when they are ready?
Thanks
Mike
I have made several red and white wines from kits, and I am now ready to bulk age my red wines for probably 6 – 9 months in 5 gall carboys along with filling some wine bottles that I can use for tasting every few months.
I have read that I should add some potassium metabisulphite to the carboy if aging for more than 6 months to slow down the aging, or oxidation, of the wine by removing free oxygen suspended in the wine.
There is a lot of conflicting information available of when and how to use potassium metabisulphite, including some testing of the wine for free SO2, using a kit like the Accuvin Free SO2 kit and measuring the PH with a PH meter.
Is there a formula or rule of thumb for adding the potassium metabisulphite that any of you use without first purchasing the test equipment? If so how much should I use, or should I spend the money on the testing equipment and get it absolutely right?
Should I use the same method for bulk aging my white wines when they are ready?
Thanks
Mike