thisissami
Well-Known Member
- Joined
- Dec 20, 2017
- Messages
- 50
- Reaction score
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Hi Everybody,
I understand that adding Potassium Metabisulfite at bottling will help with anti-oxidation and preserving your wine longer. I have some questions related to this:
1) It seems counter-intuitive to add K-Meta to my carboy then bottle immediately. Wouldn't that cause a build-up of pressure inside my bottles? It seems smarter to me that I would do that earlier in the day that I would want to bottle, let some of the gas dissipate, then bottle after things are starting to settle a bit.
But I am a relative n00b and maybe what makes sense to me is not the right approach... how long do you wait between adding K-Meta and bottling?
2) If I wanted to add a bit of sugar at bottling to carbonate my creation (I have a ~10% blackberry drink that I made ready to be bottled, and I want some of said bottles to carbonate): would adding K-Meta before bottling affect the yeast enough to the point that they wouldn't be able to process that added sugar? If not, is there any chance that the combined pressure (of the gases produced by K-Meta + carbonation from the yeast+sugar) could be too much for my bottles?
I would highly appreciate any insight into this! Thanks so much for taking the time to read this post.
I understand that adding Potassium Metabisulfite at bottling will help with anti-oxidation and preserving your wine longer. I have some questions related to this:
1) It seems counter-intuitive to add K-Meta to my carboy then bottle immediately. Wouldn't that cause a build-up of pressure inside my bottles? It seems smarter to me that I would do that earlier in the day that I would want to bottle, let some of the gas dissipate, then bottle after things are starting to settle a bit.
But I am a relative n00b and maybe what makes sense to me is not the right approach... how long do you wait between adding K-Meta and bottling?
2) If I wanted to add a bit of sugar at bottling to carbonate my creation (I have a ~10% blackberry drink that I made ready to be bottled, and I want some of said bottles to carbonate): would adding K-Meta before bottling affect the yeast enough to the point that they wouldn't be able to process that added sugar? If not, is there any chance that the combined pressure (of the gases produced by K-Meta + carbonation from the yeast+sugar) could be too much for my bottles?
I would highly appreciate any insight into this! Thanks so much for taking the time to read this post.