You mentioned topping up your barrel frequently in the winter due to dryer air/greater evaporation rates. Makes total sense.
My question is how much is enough when topping up a barrel.
Thanks.
I checked this morning which 40 hours after I filled the barrel and it lost 30cc - I am surprised but I think it's good
When you say check what exactly do you mean?
When I filled the barrel I added 2 gram potassium bi-sulfite. Is this enough? Do I need to worry that the wine will not rotten? I am new to wine making and I wish not to make mistakes. Also link to an article discussing these issues can be helpful.
Cheers,
Eli
I have around 15 liter which I intend to use for topping.By check, I mean that you should see what the level of the wine is and top it off (if needed). You should be fine with that dose of k-meta.
My advice is this.. Don't panic. Wine is very forgiving. Unlike beer, wine's PH and alcohol levels make a very bad environment for 99% of the bacteria out there. K-Meta just pushes that over the edge.
Let me ask a couple of questions....
1) how did you prepare the barrel?
I filled it with water and 5 gram of k-meta for 5 days. Then I emptied it, washed with water, and filled with 50 liter of Sira and 50 liter Cabernet.
2) how long has the wine been in the barrel?
Only two days.
3) do you have another wine to barrel age?
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