My wine has been fermenting for about 1.5 months. When would be the ideal time to add Potassium metabisulfite. Did I miss it?
Thanks so much!
You want to add the KMETA as soon as it’s finished with it’s fermentation. Is this grape or kit. If it’s grape, you’d better buy a book, if a kit, follow instructions.
After 1.5 months the sulfite should have been added by now. But waiting this long probably has not hurt the wine.
As stated above you usually add this right after fermentation to stabilize the wine and protect it from turning to vinegar etc. I would also recomend degassing thoroughly at this point. Usually by the third week after you start it, but always double check the SG.
