I have a fresh juice chianti that I purchased from a local produce company. I purchased it 2 years ago. Ive racked it 3 times over the first year and its been sitting in the carboy for the last year untouched. Tasted it, really good. My question is should I add any metabulsulfite to it? Every wine Ive made has had the favor of that powder after Ive bottled it and aged it. Up to 5 years now. I know that powder is supposed to stop any more fermentation so the corks don't pop out. I really wanna stop using this powder I can taste it in every wine. What does everyone think