The metallic taste may have been additional glycerine in the kit.
"Adding the syrup glycerine to wine will eventually, in fact, produce an artificial "legs effect" from coating the glass, but why would anyone do this? Not only is it unnatural, the amount necessary to show "legs" will also give the wine a metallic and bitter taste."
As Camdens are sodium metabisulphate, sometimes you can get potassium metasulphate camdens instead. Would you say you can tell the difference on taste between the two? Biologically K mbs would be better for you, helping balancing the sodium/ potassium electrolytes in your blood and cells.
Did you do you back in lifting the Carboy? If so, the reason why I don't use 5 gallon containers any more!
Brewing - all 1 gal
1. 3x dried elderflower 12.1.17
2. Blackberry & sloe 1dj 24.9.16 aging
3. 2x blueberry & red grape wow 7.1.17
4. Sloe & Grape Wine 5.9.16 aging
5. Pomegranate & grape wow 7.1.17
6. Red grape wow 7.1.17
7. Blackberry & sloe 27.8.16 - clearing
8. Sake experiment 2 - 23.11.16
9. 2x Blackberry & sloe 26.8.16 clearing
10. 2x dj of Damson & Sloes 20.9.16 bottled
11. Crab Apple Wine 3.9.16 aging
12. 1 dj, Turbo cider with redbush 13.1.17