I probably already know the answer to the question in the subject line, but I figured I'd put it out there and see if any advice/solutions that could help out. The situation is this. I have a Malbec that is about a month away from being bottled. Just did the most recent test and came back with, TA at 6.9 and pH a bit high at 3.7. Free SO2 was low so calculated and added the Meta. Admittedly the 3 gallon carboy was not completely filled for storage. Probably about 2.7-2.8 gallons (estimate). So I know there was more air in there then there should have been and it has had some effect. The last few times I have done tests, (tasted) everything has seen fine, but the one I did today, you can taste the oxidation just beginning. It has a slight hint of a bottle that has been opened for awhile. So my question is, is it to late? Is there a way to slow it down or stop the oxidation? Thanks.
TimK
TimK