Ericphotoart
Senior Member
I've bottled my 5 gallon cranberry wine and I added 1/4 tsp of kmeta at the bottling time. It was actually the first time I added kmeta to this wine. I thought the cranberry wine is already acidic and I didn't want to add more during racking times. I left 1 bottle of the wine for tasting and I noticed very distinctive kmeta taste. It's not cranberry acid but you can tell it is kmeta. I really liked the taste before. The wine was FG 1.006 without backsweetening and just exactly what I wanted. Now it looks like it is ruined. I just hope the acidity will go away with aging. Does the kmeta acidity neutralize over time ?