>
> Thus, if I were unable to test my wine, I would assume that I only
> had about 15ppm free remaining after the first dose and that I should
> add about 30ppm to get it back up_near_that 50 ppm free (without
> exceeding that amount.) All of this of course based on the
> assumption that the wine has a typical pH.
>

I like that advice, it's a good guide for those who don't feel the
need to go out and get a lot of test equipment. Wine makes itself;
the testing prevents drastic mistakes but can make some feel
winemaking is just too technical. My background is testing so it's a
good thing I'm married and have kids, otherwise I would have a gas
chromatograph...

As to storing in the garage, I don't think those high temperatures
will be good for the wine. If you could find a closet or space under
a bed you might be better off. The higher the storage temperature the
faster the wine matures. That can be good or bad. If you could find
a way to keep it from getting above 75 F I think you might be better
off. My wine cellar swings from high 40s to low 70's over the course
of a year and as far as i am concerned that is just fine. I have some
wines in there from 1998 still. For the most part mine is stored
between 55 and 65 F.