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-   -   Adding potassium metabisulfite at bottling (http://www.homebrewtalk.com/f25/adding-potassium-metabisulfite-bottling-427761/)

Stovetop535 08-20-2013 07:20 PM

Adding potassium metabisulfite at bottling
 
I am about to bottle my first wine-a basic vinters reserve coastal white. It has been sitting for 4 months and I need to free up a carboy. The directions say to add 1.5 grams of potassium metabisulfite if you intend to age for 6+ months.

We do not drink wine very fast, so I want to go ahead and add this if it will increase how long the wine will last. Is the 1.5 grams the correct amount to add? How long can I expect this wine to last once bottled? I realize there are a number of factors that effect how long it will last. I purchased some first quality corks from the lhbs and I splurged on a ferrari champagne corker since I plan on making more wines in the future.

Yooper 08-21-2013 01:02 AM

I don't know "grams" very well, but that does seem about right. Normally, it's 1/4 teaspoon for 6 gallons, dissolved in some water, at bottling and/or at racking. Check your package to see if it's the standard dosage, but it should be.

TexasWine 08-21-2013 10:01 AM

Quote:

Originally Posted by Stovetop535 (Post 5446185)
The directions say to add 1.5 grams of potassium metabisulfite if you intend to age for 6+ months.

I think I need to re-read my kit instructions. I thought the 6+ month statement was in reference to aging in the carboy and not in reference to aging in the bottle. I typically bottle my kits before the 6 month mark so with my interpretation of the instructions I haven't added any additional kmeta at bottling (except on one occasion).

DoctorCAD 08-21-2013 12:15 PM

Additional K-meta is for long-term bottle storage, however, you should add some at every other racking if it is in your carboy for aging as well. It acts as an anti-oxidant.

Honda88 08-21-2013 06:17 PM

As long as you keep the bottles on there side and used #9 corks you shouldn't have problems with oxidation.

DoctorCAD 08-21-2013 08:10 PM

Quote:

Originally Posted by Honda88 (Post 5448560)
As long as you keep the bottles on there side and used #9 corks you shouldn't have problems with oxidation.

But corks are porous and subject to O2 permeation. That's one of the good things about them, micro-oxygenation.

Even wet corks let O2 in.

Honda88 08-21-2013 08:34 PM

yes I am aware of this, small amounts of oxygen can improve a wine too a certain point. Red wine usually peaks at about 3 years aging and then will start to decline over time. Wine in general is not designed to be stored for centuries, even the tightest sealed bottles will break down eventually.


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