What to add for storage

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Give it a taste! Is there any headspace in the carboy? How long do ya think the airlock has been dry? If it taste ok transfer it, kmeta bottle it or let it clear some more, whatever you choose to do make sure to add k meta
 
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One thing guaranteed, I would have some in a glass. Then report back here how it tastes. If all is well, get it in bottles. If not, can play with it some. Arne.
 
I'm definitely interested in how you think it tastes. How high was the wine level in the carboy? Was it in a 'clean' room, free from dust, mold, pollen, etc? Once you report back on the taste we can figure out what, if any, advice to give from there. Worst case may be that you have the makings of a great vinegar for your salads. Best case is that you made a nice wine. Good luck, let us know.
 
The hydrometer reading means "My wine is done!"

I agree with BarbieK. Get some k-meta in there ASAP to ward off any farther oxidation. It is in a vulnerable state at present!
 
Reporting back.....

Thanks for all the insight! :)

Dry. Borderline bitter maybe? I could taste a hint of grapes and alcohol in it but I'm guessing dry is the word I'm looking for. Puckered my face up a little, that's for sure. The room it was in was dusty. More of a catch-all, storage room. It would be hot in the summer and cold in the winter. Probably the worst environment to make wine in. If I can sweet'n this up some and make it a little less toxic then I'll transfer it to some gallon jugs.


Head space & color.
http://imgur.com/a/adiE3


After going back and looking at my supplies....I don't think I have any K-meta.

http://i.imgur.com/kOyf9Us.jpg?1
 
After going back and looking at my supplies....I don't think I have any K-meta.

http://i.imgur.com/kOyf9Us.jpg?1

Yes, you do! That is the "potassium metabisulfite" packet in the lower right. ("K" is the chemical symbol for potassium, and the "meta" comes from the front of "metabisulfite.")

Start with a 1/4 tsp powder (dissolved in a little water) for your 5 or 6 gallon batch.
 

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