Is my "wine rule" cheat sheet pullin’ a fast one?

[bearpaw8491]

I maintain a “down and dirty” cheat sheet for quick reference. I was reviewing this morning and ran across an entry indicating that one can add 1 tsp of K-Meta/ 5 gals at bottling.


I routinely add 1/4 tsp / 5gals at bottling to add aprox. 50ppm. I also add 0.4g at each rack.


I have no idea when I made this entry or what the source reference was since the “Wine Rule Log” is over 20 yrs old.


Has anyone added K-Meta at 1 tsp/5gals and if so, why?

 

[Donnab1045]

I maintain a “down and dirty” cheat sheet for quick reference. I was reviewing this morning and ran across an entry indicating that one can add 1 tsp of K-Meta/ 5 gals at bottling.


I routinely add 1/4 tsp / 5gals at bottling to add aprox. 50ppm. I also add 0.4g at each rack.


I have no idea when I made this entry or what the source reference was since the “Wine Rule Log” is over 20 yrs old.


Has anyone added K-Meta at 1 tsp/5gals and if so, why?

I did by mistake 10 years ago. To chardonnay. Should have been 1/4 tsp and I put in 1 tsp. 240 ppm. So, fermentation of the juice was a struggle until I added hydrogen peroxide to get the pm’s down. It turned out to be a drinkable wine but not a good wine.

 

[winemaker81]

Nope, I cannot think of a reason for using 1 tsp K-meta in 5 US gallons. I've used 1/2 tsp when treating H2S, and when I had a batch of moldy grapes (eliminated the worst offenders, but had spotty mold).

 

[bearpaw8491]

Thanks for the input. Luckily, I've never exceeded the 1/4 tsp/5 gal rule of thumb. I removed the errant reference from the cheat sheet. Guess I got careless during input years ago.