Here’s one for you. Any advice is, as always, greatly appreciated.
Racked my country wine (5 gallons of danger Dave’s dragons blood) to a new carboy and added the K meta and K sorbate, appropriately dosed, at the end, mixed in with a little bit of extra wine I had set aside. I should have just poured it in the carboy first. Unfortunately it was up to the neck, and when I went to gently stir it in, the stir stick displaced about a cup of wine from the top of the carboy onto the counter.
I really don’t know how much of the kmeta/sorbate had already dispersed through the wine vs. how much ended up on the counter, and as such I am assuming it may have been underdosed.
Wanting to sweeten before bottling, I feel I have 2 options at this point and wanted to see what advice anybody might have.
1. Proceed as planned, clearing with sparkalloid, sweetening to taste, then checking gravity and monitoring for obvious signs of refermentation over a couple weeks/rechecking gravity to make sure it remains stable before bottling.
2. Redosing Kmeta/sorbate? Perhaps someone could recommend an additional “safety dose” I could safely add which wouldn’t likely have an effect on taste?
Thanks!
Racked my country wine (5 gallons of danger Dave’s dragons blood) to a new carboy and added the K meta and K sorbate, appropriately dosed, at the end, mixed in with a little bit of extra wine I had set aside. I should have just poured it in the carboy first. Unfortunately it was up to the neck, and when I went to gently stir it in, the stir stick displaced about a cup of wine from the top of the carboy onto the counter.
I really don’t know how much of the kmeta/sorbate had already dispersed through the wine vs. how much ended up on the counter, and as such I am assuming it may have been underdosed.
Wanting to sweeten before bottling, I feel I have 2 options at this point and wanted to see what advice anybody might have.
1. Proceed as planned, clearing with sparkalloid, sweetening to taste, then checking gravity and monitoring for obvious signs of refermentation over a couple weeks/rechecking gravity to make sure it remains stable before bottling.
2. Redosing Kmeta/sorbate? Perhaps someone could recommend an additional “safety dose” I could safely add which wouldn’t likely have an effect on taste?
Thanks!
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