Wildbilly wrote:

> In article >,
> "Paul E. Lehmann" > wrote:
>
>> Wildbilly wrote:
>>
>> > In article >,
>> > "Paul E. Lehmann" > wrote:
>> >
>> >> Wildbilly wrote:
>> >>
>> >> > In article >,
>> >> > "Paul E. Lehmann" > wrote:
>> >> >
>> >> >> fishziblu wrote:
>> >> >>
>> >> >> > it is my second go at making wine,and i've noticed that after the
>> >> >> > first fermentation,the ph increases. When i crushed the grapes my
>> >> >> > reading was 3.4, however on my first racking the ph has gone up
>> >> >> > to 3.9. Is there a reason for this? Should i check the wine more
>> >> >> > often? i have added some tartaric now. During the time it spent
>> >> >> > with a high ph could it spoil itself?
>> >> >> It is common for the pH to rise during or after fermentation. If
>> >> >> you did not add any Malo Lactic culture, your grapes probably
>> >> >> underwent a ML fermention from the natural culture on the grapes.
>> >> >> You did the right thing by adding
>> >> >> tartaric. You also need to protect your wine with SO2 and the
>> >> >> amount you use depends on the new pH of your wine after you added
>> >> >> the tartaric.
>> >> >
>> >> > Good news is that the pH is just about right for Robert Parker;O)
>> >> >
>> >> > You need some way of measuring the "free" SO2. The Ripper method
>> >> > calls for a starch indicator, sulfuric acid, an Erlenmeyer flask,
>> >> > and a burette. Otherwise you risk O.D.ing your wine on SO2. Nothing
>> >> > like 100 parts per million (ppm) of SO2 in your wine to give you a
>> >> > blinding headache.
>> >> >
>> >> > For the addition, I use 1 lb potassium metabisulfite per 1 gallon of
>> >> > water to make a 5% solution.
>> >>
>> >> WHOA, Wildbilly. Are you sure of your units? I believe that one
>> >> POUND of
>> >> Potassium metabisufite would give you a LOT more that a 5% solution.
>> >> Try
>> >> 100 GRAMS in one LITER for a standardized solution. This is a 10%
>> >> solution. See
>> >>
>> >> http://www.brsquared.org/wine/Articles/SO2/SO2.htm
>> >>
>> >> section 19 on the details.
>> >>
>> >> Paul
>> >>
>> >>
>> >> > Then the formula is ppm of SO2 that you
>> >> > want to add, times the gallons added to, times the fudge factor of
>> >> > .063 equals the number of milliliters of 5% SO2 solution to add
>> >> > (#ppm X gallons X .063 = # mls). Initially the SO2 will bind to
>> >> > aldehydes, sugars, proteins, etc. and you won't see the number of
>> >> > ppm of SO2 expressed, but once these compounds become saturated with
>> >> > SO2, you'll get more of a linear response. The bound SO2 has little
>> >> > effect on micro-organisms, which is the job of the "free" SO2. The
>> >> > effectiveness of the SO2 is dependent on the pH of the wine. For a
>> >> > pH of 3 to 4, use 30 to 40 ppm SO2. This is a rough rule of thumb
>> >> > but should serve you well.
>> >
>> > 19. Stock Solutions, third paragraph, fifth line, "Since potassium
>> > metabisulphite is only 57.6% SO2," your 100 grams per liter is a 5.76%
>> > solution. My suggestion was 1 pound of metabisulfite/gallon H2O. A
>> > gallon is eight pounds plus the pound of metabi = 9 lbs. 1/9 =
>> > 0.11111111. Mutiply this by the efficency of 57.6%, (1/9) X .576 = 6.4%
>> > SO2. This is wine making, not rocket science. If you are trying for 32
>> > ppm and get 30ppm or 34ppm, it's no big deal.
>> >
>> > You'll also notice I was much more bref than
>> > http://www.brsquared.org/wine/Articles/SO2/SO2.htm ;O)
>>
>> The above link takes the 57.6%, you correctly reference, into
>> consideration when he gives the formulae for additions using the "Stock
>> Solution" he makes.
>
> Uh, Paul, YOU said above, that 100 grams of metabi per 1 litre would
> give a 5% solution of SO2.

No, If you read the link you would see that one puts 100 grams in a liter
container and fills it up to the one liter mark. In other words, it is 100
grams IN a liter not 100 grams TO a liter. Also it is not a 5% solution
but a 10% solution.

>
> My point is that 1 lb/1 gallon is easier to remember than 86.8
> grams/100ml (which you didn't).

I believe most amateur wine makers are more likely to have 100 grams on hand
rather than one pound and the one liter solution will last a long time for
most amateur winemakers. One gallon is a LOT to make - unless you use it
to bathe with also :-)

> There is rarely a direct correspondence
> between SO2 added and SO2 measured. If you add 15ppm SO2 to a new wine,
> you may get a 5ppm or 10ppm of SO2 rise in the wine. If you want to
> remember 86.8g/100ml, go for it.

True, I never argued the bound issue.

>
> I think everyone gets it.

I think than anyone who wants to read and have a good knowledge will read
the link I referred to. I am not interested into getting into a ****ing
contest with you but I would appreciate if you read the link instead of
commenting off cuff. I belive the author has a LOT of knowledge on the
subject.