Error in wine Kit

Not to worry.

Some brands of kits tell you to rack to a bucket, add the chemicals and stir, then return to a clean carboy.

As for adding a little more pot met, yes, I do. I also rack at least one more time and let it age in the carboy for up to a year. You'll find that the extra racking gets rid of a lot of sediment and give a clearer finished product.

Once you made a couple of kit according to the instructions, don't be afraid to make minor changes, especially adding time.-- Ed snipped-for-privacy@snet.net

How much would you add for 6 gallons.

Different kit manfacturers give different instructions--et Spagnols (and their no name Makes like Western Cellars) tell you to to exactly what you have done.

Brewking/Vineco ask you to do it as you have stated. Personally, I have always racked to a bucket, addes the chemicals and then the clearing agent. Sometimes I add the clearing agent to the carboy a few days later. Vineco is also made by Brew King and if you followed their instructions to the letter, you would only rack once (ie after the intial fermentation). Rest of the time they have it in the same carboy all the time.

Most of us would not follow that line of thinking.

Don't worry too much about it. Let it sit and clear a few weeks longer than they say and you should have good results.

A teaspoon should do it.

Wouldn't that be alot considering he also added the package of potassium meta that came with the kit? I'd think an additional 1/4 tsp would be about right. According to Jack Keller's site 1 tsp would raise

Potassium metabisulfite, 1/4 teaspoon = 225 ppm in 1 gallon, 45 ppm in 5 gallons

Don

What if I used camden tabs?

I don't know, I just followed the directions on the label. Never cause a problem so far. Ed

All the kits that I've done already include far more potassium metabisulfite than is necessary to adequately protect the wine, even in the scenario you described. After doing several kits (and now several batches of wine from fresh grapes) and measuring the SO2 levels in order to determine how much K-metabisulfite to add, I've only ever used a small fraction of what is included in a typical kit.

I certainly would not add an entire additional teaspoon -- my educated guess in that scenario (where you added all the kit plus a teaspoon) is that you'd end up with 300-400 ppm. Based on the typical pH of a finished kit wine, you only need roughly 10% of that under normal circumstances.

Cheers! Richard