Kmeta

[Vlabruz]

Is the 1/2 tsp correct when racking skeeter for the 1st time? If so, why so much?

 

[Ohio Bob]

My Kmeta bag says 1/4 tsp per 6 gallons of must, but I usually do 1/8 until bottling when I do 1/4.

 

[Vlabruz]

My Kmeta bag says 1/4 tsp per 6 gallons of must, but I usually do 1/8 until bottling when I do 1/4.

Yes but the recipe calls for 1/2 tsp. Not sure why?

 

[cmason1957]

My guess is that given that's the only kmeta addition in the recipe, they suggest going a bit heavier than normal.

 

[winemaker81]

1/4 tsp/5 gallons is 50 ppm, so 1/2 tsp is 100 ppm, which is far lower than USDA standard for K-meta in wine. I agree with Craig that for a wine that is quickly made without bulk aging (where K-meta is added periodically), it's not a problem.

 

[mikewatkins727]

Maybe a typo?

 

[Vlabruz]

Maybe a typo?

I dont know. I follow the recipe because there didn't seem to be too much concern. I'll rack it again before I bottle.
I did see somewhere that high acid wines may need more k meta?

 

[mainshipfred]

I dont know. I follow the recipe because there didn't seem to be too much concern. I'll rack it again before I bottle.
I did see somewhere that high acid wines may need more k meta?

It's the opposite, high pH wines need more. This may help you.

 

[Vlabruz]

It's the opposite, high pH wines need more. This may help you.

Ah, thank you