My 2 cents on that: Since I've done many kits (16), I tried following
that advice on a Shiraz once - bulk aged it for 6 months - and it
oxidized within 2 months of bottling. I might have done something wrong,
but when it comes to 30 bottles - I've decided to follow the directions
on kits. When I contacted the manufacture, they said they don't
recommend bulk aging their kits. (even though some list it as an option)

I've bulk aged recipes (non-kits)and it worked. All I can say - this was
my experience. But your mileage may vary - since I am not an expert wine
maker. smile.

DAve
p.s. what I learned on this thread - Pot.Meta is used to stabilize the
wine not remove CO2 - guess I am smarter than before. :*) Makes perfect
sense, I just never thought out what was happening. Glad I have my
powerdrill and stir-thingie adapter.

AxisOfBeagles wrote:
> Disclaimer - I have never made a kit wine, and don't know their
> nuances. But for my red wines, I don't stir / degas. I let time do
> it's work. I bulk age for a fairly long time - reds are almost never
> bottled before 20 months from crush - many longer. But my whites
> always need degassing. Even if I think the wine is completely stable
> and I bottle without degassing, I'll get a slight spritz in the wine.
> Not good.
>
>
>
> In article
> k.net>"JB"
> > wrote:
>> I'm in the middle of making my first two batches of wine using a
>> couple of Ken Ridge kits - Piesporter & Australian Shiraz. The
>> instructions call for adding Potassium Metabisulphite to remove
>> residual carbon dioxide gas. It also mentions "shaking & stirring the
>> carboy". My question: is the Potassium Metabisulphite really
>> necessary or could the carbon dioxide be removed byvigorous stirring
>> and shaking?
>
>> TIA
>
>> John
>
>
>
>
>