Hi,

I'm ready to bottle a Woodbridge Cab batch and on the instructions it
mentions that if you plan to age the wine for the recommended 6 month
period you should add additional Metabisulphite to the batch before
bottling. I will age some of the bottles for far longer than 6 months
so does that mean that I need to add more Metabisulphite to the
bottles that will age longer than to the ones that will be consumed
this year?

I understand that Metabisulphite is meant to control bacteria & wild
yeast but if a bottle is sealed with a little Metabisulphite, wouldn't
it kill any foreign objects and the seal keep new ones from entering?
If so, why would I need to add more Metabisulphite than I already did
5 weeks ago before racking to the 2nd carboy? Does Metabisulphite
have any bad side-effects?

Thanks for any tips!!!

MarkW