K-Meta Question

Wine Making Talk

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Stevelaz

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I was talking to a friend the other day who was very interested in my wine making since they love red wine, especially Merlot, which i make. He asked me if it was sulphite free because they feel wines high in sulphites give them headache and bad hangover if drink to much. ( told the lush not to drink so much...lol:HB) I explained the need for the k-meta to protect the wine while aging and that it a minimal amount.

My question is how does the K-meta addition that is recommended here ( 1/4 teaspoon per 5-6 gallons evry 3 months compare to commercial wines you buy at the store? I would imagine its much greater in store bought wines....
 

dcbrown73

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You would need to test specific wines you're asking about. They will likely differ depending on the wine you purchase.

That said, I believe commercial wines use much higher levels than most home winemakers.

Legally, I believe they can put as much as 300ppm in their wines. I usually do not take my so2 ppm over 50ish at bottling depending on the wine I'm making.
 

Stevelaz

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Ok. Thanks. Is k-meta absolutely necessary right before bottling? Especially if you added it a month or so before? How much do you add before bottling?
 

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