My Cabernet is at the tail end of fermentation (my first batch from grapes
rater than a kit) and I'm ready to pitch the ML culture (from Wyeast).
Everything I've read says that the free SO2 needs to be below 15ppm. I think
that I'm around 30. How do I get the SO2 to drop or do I really need to?

I bought the Chemetrics tester but with the red wine, it was very difficult
to pinpoint the endpoint of the titration. Are there better test kits or is
this something I can put together myself?

-Danno

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email me at s_danno at msn dot com
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