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all good stuff. Again, since I did not check free SO2 or TA before bottling, the addition of 1/4 TSP of K-meta at bottling was a guess. Here's a question, if I open a bottle of wine 6 months in, and the flavor is ok, but the free SO2 comes up zero, could I inject a measured amount of Kmeta to...

Thanks for everyone's input. I will be curious (and I will Post) the amount of free SO2 in the wine that is loosing its pop when the kit shows up. Might help solve the mystery.

Ph of the wine after six months on the shelf @ 55 degrees is 3.7 using a digital gauge.....for what its worth. Cork Taint, I would think maybe a bottle or two, but all.....and I sanitize everything from filtering to bottles and EVEN the corks with StarSan. I use bottled water to make the wine...

Thanks for the info. I would bet a high end one; wine expert Limited edition Italy Piedmont Barbaresco Style 6gal kit. Unfortunately, did not record the PH, but all my kits seam to be in the mid 3.x range. I am doing another one of these now, 2 days in. Thought it was a Wonderfull wine right...

Hi All, I have been making wine in the kit form for about 7 months. Mostly all dry reds. Some are great while some, have now have lost a great deal of flavor and aroma after aging for 5-6 months. The only thing I can come up with is too much exposure to air in the process. This I attribute to...