K-Meta

[Ernest T Bass]

Please straighten me out on how much k-meta to use, I read one thing on the forum and read another thing on the label on my k-meta (I think)

Crosby&Baker
Potassium Metasulfite
Usage: Wine 1/8th tsp per gallon=100ppm free SO2
Equipment Sanitation: 3 tbsp per gallon -- That's the way I have
I have always used it
for sanitation.
Sounds like I have been adding too much k-meta to my wine?
How much free SO2 should I have?

Then I read where my Campden Tablets (L.D.Carlson Co.)
Usage: 1 Tablet/USG = 150ppm

Very Confussing????????????
No one has ever accused me of being very smart anyway

Semper Fi

 

[Wade E]

3 tbls per gallon is the recommended sanitizing strength. About 40 ppm is typically where you want your S02 level give or take. They are just telling you a ratio and not what to add to your wine! You nee a reerence to know what to add and thats what they are giving you. PH is what determine exactly how much to add to your wine. That being said after fermentatio is done youll want to add 1/4 tsp per 6 gallons, after that about 1/8 tsp per 6 gallons about every 4-5 months will get you pretty close to where you need to be but accurat testing would be much better. Throw thise campden tablets away, they are garbage!

 

[Ernest T Bass]

Thanks Wade, the campden is in the garbage now, do I need to get another brand or use my k-meta for one gallon batches also? That answered my questions, but brings up another one. Could you give more details about the
pH relationship between k-meta and acid blend. Seems like I have had some fruit wines that had a low pH (3.4 or so) before adding anything. If my finished wine has a low pH and I add k-meta, will that increase it or decrease it? I'm confused about this part.

Thanks for any help

Semper Fi