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So does that mean since my wine is finishing secondary fermentation and degassing CO2, that the oxygenation from the leaky siphon is not as much an issue and I don't have to put K-meta i it?

So I am at that time where I am trying to deal with excess headspace. I see a lot of different solutions posted, but one that I do not see referred to except in passing is sufite gas? Some people mention that when you add Campden tablets to your brew it helps protect your wine against oxidation...

All the mold was sitting on must above the liquid, so maybe away from the alcohol? Don't have a way to measure pH but I think I know the alcohol now. I just made a fresh batch this evening and tested. It appears to have a potential alcohol content of a little over 9%. About 1.07 SG. It was very...

Thank you. I did mean sulfites. My family has gotten sulfite free wine as well as sulfite free food for as long as I can remember. I seem to tolerate it though so, I will go ahead and add the Camden tablets to the contaminated wine and see if I can salvage it. Thanks for the clarification on the...

They are grapes grown from my fence. A little sweeter on average than commercial, but there were some sour ones mixed in, so you are probably right. I was trying to avoid sulfates on purpose as some of my family cannot drink wine with sulfates, but I think I will add a Camden tablet to the batch...

I know this is an old thread, but I have plumb nectar with the mashed fruit with a potential alcohol reading of 20% (so I think it was a specific gravity of 1.155). Hard to tell how much the pectins are influencing my reading. It is also so thick even strained that it takes 15 mins for my...

My Hydrometer is reading about 1.011 SG or 0% potential alcohol after only a few days of primary fermentation. I have three batches and the reading is just about the same for each. One batch is 11 days old, the other is 6 days and the last only 4 days. Never saw evidence of primary fermentation...