brewbush
Well-Known Member
I am currently doing both kit wines and a couple 3 gallon wines made from a fruit base.
I am just curious on how and when to add Kmeta for the wines.
For my merlot, it is a kit, I am at the point of ready to bottle according to the directions. So for this one I added the extra if I am "planning to age wine for more then 6 months". However some people let the wine in the carboy for much longer. For the fruit base wine, the instructions are less clear as to when to add certain amounts.
Is there a certain rule for when to add any additional kmeta based on how long it is in the carboy? Is there a certain amount per gallon to use for 3, 5, and 6 gallon batches?
Should I invest in the $300 SO4 testing kit? Is that necessary?
I am just curious on how and when to add Kmeta for the wines.
For my merlot, it is a kit, I am at the point of ready to bottle according to the directions. So for this one I added the extra if I am "planning to age wine for more then 6 months". However some people let the wine in the carboy for much longer. For the fruit base wine, the instructions are less clear as to when to add certain amounts.
Is there a certain rule for when to add any additional kmeta based on how long it is in the carboy? Is there a certain amount per gallon to use for 3, 5, and 6 gallon batches?
Should I invest in the $300 SO4 testing kit? Is that necessary?