Checking through notes I see that we raised this wine and the cab f. by about 30 ppm back on Nov. 11, 2012. No other meta went into it before bottling. Eyeballing lots of notes it seems to me that wine we store in carboys in our no-temp-control cellar and with our lackadaisical racking schedule lose about 10 to 15 ppm a year - at least that seems to hold true for the whites with and without skin fermentation. So I think I'll go forward with bumping anything staying in bulk by about 15 ppm. (The fact that 1 ml of the solution I mix raises 1 gallon 15 ppm is probably not a coincidence in all of this reckoning.)
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