Still waiting on my first wine kit to arrive. Hopefully, it will be here next week. In the meantime, I’m planning out my process and wanted to get a sanity check on my understanding of sulfite additions. Making this wine from a kit, I’ll assume the juice and skins are already treated and ready to go. I’ll not worry about adding any K-meta until after fermentation is complete and the wine is dry. The kit instructions direct the addition of however much sulfite they include after degassing and racking.Then wait 4-6 weeks, rack and bottle. My goal here is to understand the science, rather than simply making wine. Let’s assume the kit targets 30ppm of free SO2 with that addition. If I bulk age the wine in the carboy for 6 months before bottling, how much free SO2 would be safe to assume is lost? Is free SO2 lost over time, or mainly due to racking/oxygen? If there’s a good way to get by without a SO2 test kit, I’d prefer to save that expense until later. Also, if I take a slow approach to degass the wine with a vacu vin and time, would I be safe to spend a few months without any sulfite additions post fermentation? Or would the initial K-meta addition following the fermentation/racking be prudent? Thanks in advance.