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Thanks, I will look into how to do that.

I have made quite a few red kit wines and would like to try my hand at a Chardonay. Problem is I don't like the usual sharp acidic Chardonays. My favorite value Chardonay is La Crema which is more "mellow". Recommendations for a suitable kit please.

Thanks, I am new to bulk aging so appreciate the advice.

OK, but back to my original question about adding kmeta before bottling. Do you rack to a new fermenter whilst adding kmeta then bottle straight away?

A that explains what I am missng, I have not been racking every 3 months so I have some sediment. I guess I can just rack now, stir in the kmeta then bottle.

Thanks, that makes sense. What would you sugest as the safest way of introducing the meta now before I bottle. I presume I can't stir it into the existing secondary because of the sediment.

I started three Finer Wine red wine kits last year. Two have been in secondary for six months and one for nine months. Should I try to add metabisulphate before bottling and risk letting oxygen in or just bottle as is?

Try it and see. This works for the heavier high tannin reds. I am not sure it works for lighter wines and white wines.

It lasts a few days.

No. We occasioanly drink it over a few days. I don't remember going longer than 3 days though.

I think you are right about the airation and headspace. I decant to one of those wide bottomed decanters - it gets airation durimg the decanting aa well as a large airspace over the wine.

Note I said traditionally. These days they also have the filtered wines for quick drinking. At one restaurant I was asked to call a day early if I wanted one of their better wines. They were reluctant to serve it without decanting and breathing. I mentioned this practice because I find most...

I am originally from England/France and traditionaly no one would dream of drinking wine from a freshly opened bottle. It would be decanted into a wide based bottle to let it "breathe" at least 4-6 hours before it was due to be consumed. As well as letting the wine breathe, which removes the...

Interesting, I didn't realize that the kmeta just stunned the yeast. Thanks for the Info!

I should have added that this was in relation to a fine wine making kit that had undergone 10 days of extended maceration after it got to 1.010.

I like really dry wines so would like to ferment out as much sugar as possible. When I transfer from primary to secondary, do I have to add sorbate and k-meta or could I just let any residual fermentation continue?

To be honest I don't know, and it is not just France. I was on a Greek island many years ago in a restaurant and chose a quite expensive wine as it was a special occasion. The waiter was very sorry but he really did not want to sell us that wine because it needed to be opened the day before...

Yes, and not just for 24hrs. My favorite wine seller in France would always have a few bottles open for his customers to try and sometimes they had been opened for 2-3 days. Red wines only. I remember tasting a newly opened bottle compared to one that had been "breathed". The newly opened one...

Thanks for the welcome. You have really got me thinking about extended maceration. I like how you do it.

In my experience filtered wines lose a lot of their complexity and intensity.