A couple of months ago, I bottled a blueberry wine that I added some store bought shiraz to to give it more body. I opened a bottle, and it has a very sulfite-y taste. So I went back to my racking notes, and sure enough, the racking before I bottled it I wrote " Added 3/4 tsp k-meta". Being a 3 gallon batch, I know that is way too much! I checked other wines I was racking around the same time, and this was the only one I did this to. Must have been what you call a brainfart.
It was a problem wine anyway, not enough body since I used too few blueberries. I added glycerin and two magnums of shiraz to help.
Will the k-meta dissipate over time, or is this wine a lost cause? Not a huge loss, but a loss nonetheless.
It was a problem wine anyway, not enough body since I used too few blueberries. I added glycerin and two magnums of shiraz to help.
Will the k-meta dissipate over time, or is this wine a lost cause? Not a huge loss, but a loss nonetheless.