K-Meta and Bulk Aging

[Scott B]

I have Two Question about K-Meta and Bulk Aging.


1. I know that when bulk aging you need to add a ¼ tsp to the 6 gal. Carboy every 3 month to keep it safe. So instead of bulk aging you bottle age the wine, is it unsafe after 3 months?
<?amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" />2.If you add a ¼ tsp of k-metato the 6 gal. Carboy and bulk age for two months do you need to add more k-meta before bottling? If so how much?

 

[PeterZ]

1. No. There is much less loss of K-meta in a corked bottle than there is in a carboy with an airlock. K-meta will release SO2 that will depart through the airlock just like CO2 will over time.


2. The best thing to do is test the K-meta level to see it more is necessary. If unable to do that I would add the extra 1/4 tsp prior to bottling. Your level of K-meta will probably still be less than the average commercial wine.

 

[Scott B]

Thanks Peter,


Being a Newbie - can you tell me about testing the SO2 levels.


What to use to test?
What levels do I need to have?

 

[Wayne1]

There is a test kit that can be bought........


http://www.finevinewines.com/ProdDetA.asp?PartNumber=301-10


I haven't tried it yet but guess I will work my up to doing that eventually

 

[Scott B]

Thanks Wayne,


Wow at $3.20 per test it may be cheaper to just add 1/8 tsp of k-meta and move on with the bottling.

 

[grapeman]

That's one way to look at it Scott. Another is $3.20 / 30 = less than $0.11 per bottle to make sure you don't ruin a $125 kit!

 

[Wade E]

I concur with applemans reply!

 

[Scott B]

Good point.
Thanks guys!
I will give it a try.