Kmeta

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1/4 tsp/5 gallons is 50 ppm, so 1/2 tsp is 100 ppm, which is far lower than USDA standard for K-meta in wine. I agree with Craig that for a wine that is quickly made without bulk aging (where K-meta is added periodically), it's not a problem.
 
I dont know. I follow the recipe because there didn't seem to be too much concern. I'll rack it again before I bottle.
I did see somewhere that high acid wines may need more k meta?

It's the opposite, high pH wines need more. This may help you.
 

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