WineXpert more k-meta?

[Trubador]

I've got a WE French Merlot in my basement. It's been in the
carboy for about 6 months now and will probably stay there for another
2 to 4 months before I bottle. I only added the k-meta that came
with the kit so far.



I was going to wait until I bottled to add the extra k-meta.
Should I add it now instead? if so, what's the best way to add to
a carboy that has wine 2-inches from the bottom of the bung and still
mix it in thoroughly.



thanks.



Also, what is the best way to tell if it is completely degassed while it is in the carboy?

 

[grapeman]

Use a wine thief or clean turkey baster and take out a cup or two. Use part of it and add 1/4 tsp of k-meta and stir it well. Add the bit with the k-meta in to the carboy and stir. Then add the extra wine back in. Yes you do need the extra at this point since it has been so long.

 

[Bert]

If you bulk age for another 4 months, you may need to add more k-meta....testing would be the best way to tell.. this is adding to what Appleman said..Edited by: Bert

 

[Wade E]

As Bert said at another 4 months you will be ready to add more k-meta, testing would be a good idea but if you dont have a test kit and dont want to buy 1 then just add another 1/4 tsp per 6 gallons and you will still be under what is typically in a commercialy bouught wine.

 

[Trubador]

Thanks,


I'll add some more k-meta this week.


Also, How can I tell whether the wine is degassed enough while it is sitting in the carboy? I don't own a brake bleeder.


Is there a visual test?

 

[swillologist]

I think the bestway to check it Tru would be to get a plastic pop bottle, just about everyone has one of those laying around somewhere. Clean it out and sanitize it.Fill it about half full. Put you thumb over it and shake it pretty good. If there is pressure when you release your thumb then there still is gas in your wine. There are probably other ways to check for gas in wine but this is one way.

 

[Jack on Rainy]

swill,
If you do that with room temp water you will get a puff! I don't think this is a valid test.Edited by: Jack on Rainy

 

[Wade E]

I get that every time i clean out a carboy. I put a 1/2 gallon of warm water in my carboy right after use and swish it around with my hand over the top and the pressure usually pushes my hand off after a few swishes. Im not a great fan of that method myself.

 

[grapeman]

Tap water has gases in it also- that's what the aerator is for on the end of the faucet. When you put warm water in the carboy, it warms the air above it, expanding it and creating pressure. Put an airlock on there and you can watch it bubble for a while- first out and then back in as it cools again.

 

[pizz65]

Well, he still didn't get an answer on the degassing. I'm am wondering myself.

 

[grapeman]

pizz65, about all you can do to test for adequate degassing is to draw out a small sample and see if there is any sharp tingle on the tongue of gas still in it. Just do a thorough job degassing and you should be able to get the majoirty out. The vacumn degassing helps to make sure it is complete, but you can still get a very good job with the stirring method(at least with a poser drill and fizz-x).

 

[Wade E]

Appleman Quote "(at least with a poser drill and fizz-x)."
Is that a drill posing as a power drill?

 

[grapeman]

You got it Wade. They are the battery powered drills "Posing" as a power drill. But they are coming closer to the real thing as batteries and motors get bigger. Geez that actually sounds sensible to me! LOL

 

[Wade E]

 

[Trubador]

Well, I tried a different method. It seemed that I did have some
room in the top of the carboy, I dissolved 1/4 tsp in 1/3 cup of water
and poured in top of carboy. Then I used the "other" end of the
sanitized plastic spoon to stir it in.



I have had the merlot in the carboy since early October. (I
tasted the spoon when I pulled it out of carboy, tasted good, but a
little plasticky

)



I also bottled a French Chardonnay this morning. It had been in
the carboy since early November. got 30 bottles out of it.
I am going to drink one of them tonight with dinner (grilled pork
chops).



Will bottle shock affect its taste tonight?

 

[PolishWineP]

How about this idea. You tell us YOUR opinion about bottle shock after you've had dinner. I'd love to know what you think.

 

[Trubador]

How about this idea. You tell us YOUR opinion
about bottle shock after you've had dinner. I'd love to know what
you think.

sounds like a plan

I'll let you know.

 

[Jack on Rainy]

Tru,
You are going to hate that wine! You will likley be wanting to get rid of it to make more room for something else and you really don't want your freinds thinking THAT is the kind of wine you make.


PM me and I'll tell you where to send it.

PS if that's the WE IE have totell you that was our first kit and it is the reason we're still making wine....

 

[Trubador]

How about this idea. You tell us YOUR opinion
about bottle shock after you've had dinner. I'd love to know what
you think.

I had a bottle with my wife at dinner. We didn't taste any
"bottle shock". The wine tasted identical to what it tasted this
morning when I bottled it. It must take a few days for the bottle
shock to develop.



I won't be touching these for another month though.



Very very good BTW if anyone was thinking of trying the WE French
Chardonnay. A touch of oak, but not so much that it
dominates. Very smooth from the start through the finish.