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I'm trying to figure out what the definition of the acronym K-Met is and subsiquently,why it's necessary in my wine.
Anyone have an answer?
Mike
Anyone have an answer?
Mike
onin24eagle said:Masta,
Thanks for the link to the Powerpoint show. I found it very informative, but have a question. I bought some k-meta to sanitize with. The label states to dissolve 3 TBS/Gal of water. The guy at the store I bought it from said it would last a long time, but using this much K-Meta every time I sanitize means it will be gone very quickly. Does this mixture sound correct?
appleman said:You can reuse it if you are careful not to contaminate the solution. Get a gallon glass or plastic jug and keep in it tightly corked. It is a lot cheaper by the pound also and that will last a long time.
wade said:Muscadine wine, Im looking at your campden tablet spraying solution and if you are using that to sanitize stuff i dont believe its going to work as that is very weak. K-meta to be used as a sanitizer should be used at 3 tbsp. per gallon. 3.5 campden tablets = 1/4 tsp of k-meta and 3 tsp.'s of k-meta =1 tbsp so I believe you would need 126 campden tablets per gallon for a sanitizing solution, this is why we buy it by the lb.
wade said:1 tablet per gallon of must is good to kill off off wild yeast cells for wine. Dble check my math but I know 3.5 = 1/4 tsp and I know that the recommended dosage for making a solution is 3 tbls per gallon. Im pretty sure it takes 3 tsp to equal 1 tbls also so I think its 3.5 x 4 x 3.
OK, my math was way off and I knew it sounded high but my mind worked it out a few times and every time i did it, it came out the same but the real answer is 42</font>.Shame on me!</font></font>
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