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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Adding potassium metabisulfite at bottling
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Old 08-20-2013, 07:20 PM   #1
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Default 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.


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Old 08-21-2013, 01:02 AM   #2
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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.


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Old 08-21-2013, 10:01 AM   #3
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Quote:
Originally Posted by Stovetop535 View Post
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).
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Old 08-21-2013, 12:15 PM   #4
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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.
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Old 08-21-2013, 06:17 PM   #5
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As long as you keep the bottles on there side and used #9 corks you shouldn't have problems with oxidation.
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Old 08-21-2013, 08:10 PM   #6
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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.
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Old 08-21-2013, 08:34 PM   #7
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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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