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.

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.

Stovetop535 said:

The directions say to add 1.5 grams of potassium metabisulfite if you intend to age for 6+ months.

Click to expand...

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).

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.

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

Honda88 said:

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

Click to expand...

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.

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.