pp wrote:

> I used to have too much sulfite in my wine too so started measuring
> the SO2 regularly, especially on whites. The results were quite
> surprising - I would lose only 10-20ppm between the rackings, even for
> periods as long as 6 months or more. So these days I go even lower
> than the amounts Joe mentioned and I like the results.
>
> I would recommend measuring the free SO2 to get a handle on what you
> need on average, this can vary significantly based on technique and
> your juice/grape sources. For whites, I'm very happy with the Vinoferm
> testing kit - easier to measure and more economical than Titrets. The
> only drawback is it can be had to find, I have to get it shipped form
> California.
>
> Pp
PP you are spot on. Measure the SO2, via aeration oxidation if possible.
Keep to around 25 to 30 FSO2 for white, and 35 FSO2 for reds. Top up
as needed. If you want to add 10ppm as pottasium metabisulphite powder,
then add 20ppm (mg/L) pottasium metabisulphite powder. ie add double.

Check free SO2 monthly and adjust according to need.

Add 10 to 20 ppm at every transfer /racking. You will learn with time
how much you need to add.


James.












>
>
> On Aug 23, 2:10 pm, Joe Sallustio > wrote:
>
>>I think you got bad advice on using campden tablets to be honest. 1
>>per US gallon is roughly 70 PPM SO2. So how I would use them in 7
>>gallons would be:
>>
>>*5 crushed tables added initially for around 50 PPM.
>>* 3 to no more than 5 each rack depending on how gently I was
>>racking.
>>
>>Your first rack can be splashy; it can help to finish up any remaining
>>sugar in the wine. After that, gentle racks like you did are better.
>>I think you just used too much, that is all.
>>
>>I prefer using the powdered form, I use 1/4 teaspoon K2SO4 initially
>>and a rounded 1/8 teaspoon each rack for 5 gallons.
>>
>>Joe
>
>
>