Glen,
Your right in that it was per gallon I forgot to put that
in although I was thinking it (half points). I will check the
20 ppm vs 10 ppm when I get home but your probably right I
was working from memory and should have stated that. It's
actually better to see your calculation in ml/l that cancels
out the need to figure out gallons. Anyway I will double
check everything but....

- do you know the general SO2 level in a kit, real ball park
because I don't think I need to bring it down too far. The
EC-1118 should have good SO2 tolerance. Maybe I'll just bring
it down 10 ppm at a time and give it a small EC-1118 dosage
after each.

- Does H2O2 degrade? I have some but it could be year old.
Actually I think I will buy new stock but it would be good
to know anyhow.

Don

> Firstly to clarify, your comment on the dosage of H202 from Jackisch
> that "0.7 ml of 3% H2O2 to lower it (I think) 20 ppm" should be
> expressed with the quantity being treated in this case I believe it is 1
> gal. Also, when I try to verify the calculation it appears he is
> referring to 0.7 ml lowering 1 gal by only 10 ppm's. When using H202
> you need to be very careful on the dosage. I believe he refers to 1 gal
> that I assume is a U.S. gal (3.785 liters) and not an Imperial Gallon.
>
> According to my calculations .18 ml (actually .17556 ml) of 3% H202
> lowers 1 liter of wine by 10 ppm's free SO2. Again, I think you should
> check through your own calculations but I am quite confident of these
> numbers.
>
> The bottom line is:
> - Each .18 ml of 3% H2O2 will lower 1 liter by 10 mg/l free SO2.
> - Testing the SO2 level before and after H2O2 addition is advised.
> - H2O2 should be added slowly.
> - There is a limit in the amount of SO2 that can be added as the
> reaction at low levels produces insignificant amounts of H2SO4 (sulfuric
> acid) but if too much is added a bitter taste will appear in the wine.
>
> You can use the level I cited above to check the Jackisch dose although
> I expect they are quite close.
>
> Good luck,
>
>
> Glen Duff
> -----------
>
> Don S wrote:
>
> > I don't have a SO2 tester but what is the typical SO2
> > level after adding a kit's potassium metabisulfite?
> >
> > The kit had slowed right down to a bubble every minute
> > of two and when I check it a few weeks later it had
> > stopped. Being somewhat close to an bonehead I assumed
> > fermentation was done and added the potassium meta. Now
> > I realize it was stuck at 1.010. I've tried adding yeast
> > nutrient, using EC-1118 and a warming belt to heat it
> > up to 70F, and a splash racking. No luck. I forget the
> > exact numbers but Philip Jackisch book recommends adding
> > 0.7 ml of 3% H2O2 to lower it (I think) 20 ppm. In any
> > case, I need to know the ballpark level right now.
> >
> > It's a Pinot Gris Kendall Ridge kit. Is there another
> > possibility for the stuck fermentation?
> >
> > Don
> >