K-meta in a new must

[dderemiah]

I have 200#'s of grapes that I added 6 campden tabs. I think that comes out to 3 grams. Does that sound like the right amount? It looks like about 22 gallons of must.

it is 27 Brix Ph 4.16 and TA .39. Should I add some nutrient or acid?

Also, the grape provider measured 23.5 brix. Is that a normal difference after the must has sat for an hour or 2?

 

[Wade E]

Depends on the campden tablets bit I dought that is enough. There are different strengths of campden tablets though and without knowing this its impossible to tell.

 

[dderemiah]

Oh no. It's been 24 hours. Does it make sense at this point to add more K meta or punt and pitch the yeast since it has been sitting at 72 deg for 24 hours? I don't have the bottle in front of me, but I believe it said that the tabs are 550mg each. I used the tablets because I don't have a scale that will measure 3 grams accurately.

 

[Wade E]

You must have a tsp measuer though and that would be 1/4 tsp per 5 gallons. Id leave it now. Most wine yeast strains will overcome the wild yeast anyway.

 

[dderemiah]

The bottle says that 1 tablet / USG = 150ppm total SO2. So does that mean that I have added 45ppm so far? My math is (6 * 150ppm)/20 USG = 45 ppm

I'm pitching the yeast. What about nutrients and acid? Any opinions on that ?

Thanks in advance for the advice.

 

[dderemiah]

Am I asking too many questions? I hope not. Mainly I want to know if my math is right so I can keep track of how much Kmeta I put in.

 

[Wade E]

That math is spot on and no you are not asking too many questions. The only thing I will say is that over time the sulfite you add will be bound at different levels so just counting and not doing tsts will be inaccurate but truthfully close enough.