12/16/2011 - I added the 'stabilising and clearing' agents about 2 weeks ago, and today the wine needs to be siphoned off the deposit into another jug.
The kit instructions say extra sulfite should be added if wine is to be aged more than 6 months. According to my calculations, the 4 grams of potassium metabisufite which has already been added should bring the 6 gallon batch up to about 100 ppm of free SO2 - I'm thinking that should be plenty.
To verify my calculations, I measured the free SO2 with the CHEMetrics Titrets test (shown here). The test requires seeing a color change from blue to colorless - in white wine. To make the blue to red end point easier to see, I diluted a small sample of wine at 1:2 (50:50), then multiplied the measured result by 2 - and got 80-100 ppm of free SO2. For a dry red wine, I would consider anything above 30 ppm to be adequate, so no sulfite added today.
If you look closely, you'll see the solution in the reaction tube (in my hand) is still in the 'blue' phase; as I draw more of the diluted sample into the vial, it will turn to pink marking, the end point.