StBlGT
Senior Member
- Joined
- Jan 20, 2016
- Messages
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Hello. I am new to the forum and winemaking. I am starting my first two kits within a week or so (RJS International Sauvignon Blanc and Cabernet Sauvignon). I am planning on letting them "bulk age"....i say it that way because i just want it to sit an extra month or two in the carboy in case any additional sediment falls (not so much for aging). My questions are...
1. I read about adding 1/4 tsp of kmeta if bulk aging for 3 months. Will i need to do this for 1 or 2 months? Also, if so, for both red and white?
2. If i need to add kmeta, do you mix the 1/4 tsp in warm water and then pour it in the carboy? Also, do you just pour it in or do i have to stir it in?
3. When putting on the airlock, what should i fill it with? Water? Water/kmeta? Vodka? Full or half full?
4. When topping off, should i use water or a similar wine? Should i just pour it in or stir it in?
I will be "bulk aging" it in my basement and around 55-57 degrees, steady temp.
Sorry for all the questions, but i want to make sure i am doing this step correctly. I think I should be okay with the rest of the kit. Thanks!
1. I read about adding 1/4 tsp of kmeta if bulk aging for 3 months. Will i need to do this for 1 or 2 months? Also, if so, for both red and white?
2. If i need to add kmeta, do you mix the 1/4 tsp in warm water and then pour it in the carboy? Also, do you just pour it in or do i have to stir it in?
3. When putting on the airlock, what should i fill it with? Water? Water/kmeta? Vodka? Full or half full?
4. When topping off, should i use water or a similar wine? Should i just pour it in or stir it in?
I will be "bulk aging" it in my basement and around 55-57 degrees, steady temp.
Sorry for all the questions, but i want to make sure i am doing this step correctly. I think I should be okay with the rest of the kit. Thanks!