How to Adjust SO2 Levels In Must
TroubleShooting
Ron Rudnick — Liberty Lake, Washington asks,
Professional winemakers measure more data points because, having labs in-house or contracts with large wine laboratories, it’s cheaper and easier for them to get the information. We also have to anticipate and track the evolution of our wines for the larger commercial marketplace and for historical as well as quality control reasons naturally want and need more data. If you’re trying to save money, don’t feel like you have to be on the data geek squad with us; we get it.
I read in many publications to only add enough SO2 to bring the total must up to 50 ppm. I also read quite a bit about adjusting the wine (pre- or post-pressing?) based on the pH level. My question is — would it be best to add potassium metabisulfite based on the pH post-crushing or just go with the 50 ppm calculation?