K-Meta

[John Prince]

Why do I have to add K-Meta in my carboy every three months? If I had bottled the wine, I do nothing. Can I just leave my wine alone for a year in the carboy? Then bottle.

 

[ibglowin]

Carboys let more air in than corks and thus the wine will oxidize faster in the carboy than in the bottle. If you plan on bulk aging add the packet that comes with the wine, and then add 1/8 tsp every 4 months after that. 3 months is too much too soon in reality as long as the wine is properly topped up in the carboy.

 

[John Prince]

After the secondary fermentation I racked to a carboy. I added clarifiers , topped off with wine. There is sediment on the bottom. Should I rack again in three months and Add K Meta or just leave the sediment alone and add K-Meta every four months?

 

[Wade E]

Rack off the sediment before adding anymore meta or youll be stirring it back into suspension. I agree with IBGlowin as 1/4 tsp every 3 months is too much! Also, if you used a fining agent you should not let your wine sit on that for say more then like 3 weeks.

 

[John Prince]

Thanks

 

[Bacci]

Afteradding stablizersonCellar Craft or RJS kits and then racking3/4 weeks after clearing, do you really need to add another 1/8 or 1/4 tsp of KMET, if planning to bulk age 3/4 more months? I wouldadd 1/8 tsp before bottling at that point.