I've been making wine (from kits) for around 2 months now. My first wine (a shiraz) has now been in the bottle for 1 month after 2 weeks primary and 3 weeks secondary. On bottling day, we ran the wine through a BunoVino filter, adding 1/4tsp sodium metabisulfate, and bottled.
We added the metabisulfate because the instructions for the kit (Wine Kitz
) said that if you were to be storing the wine for longer than 6 months it's best to add. My wife and I opened the first bottle tonight, and while it tastes very good, it has a very sodium metabisulfate taste -- Just like when you mix it up for sanitizing.
Is this taste something that goes away with time? Is it really necessary if you are going to store your wine for a while (a few months/years?).