Added way too much K-meta (no, I mean WAY too much) - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Added way too much K-meta (no, I mean WAY too much)

Reply
 
Thread Tools
Old 06-03-2012, 04:24 AM   #1
LaCroixes
Recipes 
 
Feb 2012
Santa Cruz, CA
Posts: 4


Since I'm new to winemaking (more of a homebrewer), I thought I'd start small with a Vintners Reserve 4-week kit.

I ended up not degassing enough before bottling, and 3 months later, my Cab-Zin blend is all sorts of bubbly. After reading many previous posts on possible remedies, I decided to take 3 gallons of my batch, pour gently back into a carboy, dose with K-meta, and splash rack over the next week or so.

The only problem? I misread the K-meta dosing amounts, and ended up adding 1 tsp/gallon. Not the stupidest thing I've done, but close.

What I want to know is, is this salvageable by further bulk aging, aggressive and frequent splash racking and/or dilution with another non-dosed wine kit? Or should I just chalk it up to experience and dump?

 
Reply With Quote
Old 06-03-2012, 12:26 PM   #2
gratus fermentatio
HBT_SUPPORTER.png
 
gratus fermentatio's Avatar
Recipes 
 
Jun 2008
Montana
Posts: 11,993
Liked 2487 Times on 1375 Posts


In theory, it should dissipate in time.
Regards, GF.

 
Reply With Quote
Old 06-03-2012, 03:07 PM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,416
Liked 7843 Times on 5496 Posts


I'd try using a wine whip (like for degassing) and whip it often, and lots, for a week or two, and then taste a sample and see if you've managed to get much of it to dissipate.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 06-04-2012, 10:22 PM   #4
LaCroixes
Recipes 
 
Feb 2012
Santa Cruz, CA
Posts: 4

Thanks for the responses. While waiting for advice from the forum, I poured the wine from bucket to bucket about 8 times and got a face full sulphur for my trouble.

I don't have a wine whip, but I will stir it semi-vigorously with a long-handled spoon after racking into a bucket.

 
Reply With Quote
Old 06-04-2012, 11:33 PM   #5
cyberlord
Recipes 
 
Jan 2012
Sierra Vista, AZ
Posts: 219
Liked 5 Times on 5 Posts


If you have a drill you can fashion a whip out of a plastic coat hanger.
__________________
I used to have a six-pack, but now I have a keg.

 
Reply With Quote
Old 06-05-2012, 02:27 PM   #6
WoolyBooger
Recipes 
 
Feb 2012
Posts: 162
Liked 17 Times on 12 Posts


Quote:
Originally Posted by cyberlord
If you have a drill you can fashion a whip out of a plastic coat hanger.
I was hard up one day and sanitized 2 long zip ties and put them together in somewhat of an "L" shape. I then chucked the contraption into my drill and gave it hell. It wasn't ideal, but it was the only thing I had that would fit through the neck of my Carboy.

 
Reply With Quote
Old 06-05-2012, 02:40 PM   #7
Brewkowski
 
Brewkowski's Avatar
Recipes 
 
Aug 2008
Chicago area
Posts: 1,343
Liked 24 Times on 23 Posts


I thought I'd read about adding very small amounts of Hydrogen Peroxide to react with the sulfites. I mean I'd probably still go with a more natural approach of whipping and splash racking. Maybe buy an SO2 test kit just to get a feel for how much more you need to adjust it.
__________________
An intellectual says a simple thing in a hard way. An artist says a hard thing in a simple way.

Charles Bukowski

 
Reply With Quote
Old 06-05-2012, 06:08 PM   #8
LaCroixes
Recipes 
 
Feb 2012
Santa Cruz, CA
Posts: 4

Well, I don't have a power drill either.... But maybe I can borrow one. I've just been splash-racking from the carboy into a bucket, stirring vigorously for a couple of minutes and then splash-racking back to the carboy.

Brewkowski, I've heard of the hydrogen peroxide thing, but I'm not really comfortable with the procedure. I'd rather see how the stirring/whipping works out for this next week. Then I'll force myself to forget about it for a couple-three months before bottling again.

 
Reply With Quote
Old 06-05-2012, 07:07 PM   #9
Brewkowski
 
Brewkowski's Avatar
Recipes 
 
Aug 2008
Chicago area
Posts: 1,343
Liked 24 Times on 23 Posts


I'd be curious to see what your numbers are at, just for my own knowledge, and how quickly it fades after splashing. I normally test my wines and get them around 50ppm before bottling, assuming that I"ll have some splashing during the racking and bottling. Not sure if you have an oxygen tank nearby, but that might work so you don't have to rack it as much.
Technically the legal limit for commercial wine SO2 is like 350ppm, I've heard that it's even hard to detect levels below 100ppm. So if you did 1 tsp/gal, that was maybe like 8 times too much (my container says 1/8 tsp per gal = 100ppm), so something like 800ppm?
Here's a calculater for some SO2 stuff I saw online

http://vinoenology.com/calculators/SO2-addition/

just looked up an example and to remove 600ppm in 3 gal, would take about 110ml of standard 3% Hydrogen Peroxide. They say it can have an affect on oxidizing other compounds, but with a red wine who knows it might age it a little quicker.
__________________
An intellectual says a simple thing in a hard way. An artist says a hard thing in a simple way.

Charles Bukowski

 
Reply With Quote
Old 06-06-2012, 03:11 PM   #10
Hummer
Recipes 
 
Mar 2010
Western Colorado
Posts: 55
Liked 6 Times on 5 Posts


Quote:
Originally Posted by LaCroixes View Post
Since I'm new to winemaking (more of a homebrewer), I thought I'd start small with a Vintners Reserve 4-week kit.

I ended up not degassing enough before bottling, and 3 months later, my Cab-Zin blend is all sorts of bubbly. After reading many previous posts on possible remedies, I decided to take 3 gallons of my batch, pour gently back into a carboy, dose with K-meta, and splash rack over the next week or so.

The only problem? I misread the K-meta dosing amounts, and ended up adding 1 tsp/gallon. Not the stupidest thing I've done, but close.

What I want to know is, is this salvageable by further bulk aging, aggressive and frequent splash racking and/or dilution with another non-dosed wine kit? Or should I just chalk it up to experience and dump?
I'm not clear whether you used 3 tsp. in 3 gallons, or 6 tsp. in 6 gallons. Did you recombine the 3 gallons with 3 tsp. to make a 6 gal. batch with 3 tsp. Kmeta? If so, you're probably not too far off the mark.

In any case, you could use the foul up to advantage by bottling and aging the wine for two years before drinking. Rather than drinking it prematurely, at two years it will be a much better wine.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
combining pot meta and pot sorbate discussion shanek17 Winemaking Forum 3 05-12-2012 02:41 PM
Confused about K-Meta dosage HappyWino Winemaking Forum 2 10-23-2011 07:37 PM
k-meta ruined my hard lemonade ?? von-block Winemaking Forum 6 08-02-2011 10:38 PM
Bottling and K meta Wild Duk Winemaking Forum 2 01-02-2009 10:18 PM
K-Meta and Kit Wines ?? HomerT Winemaking Forum 4 01-28-2008 04:02 PM


Forum Jump