Don,

If I were you I'd pick up a SO2 titrate kit (Ripper method). The cost
is not prohibitive although the vials are around 2.50 to 3.00 Canadian
per test. The test is simple to do and can be done in a few minutes. I
would highly recommend this.

Test the level and let us know. If you're at 150 ppm's you're probably
near the upper limit for treating with H2O2 but I think you have a
chance. However, a much better alternative is to half the SO2 level by
buying another kit and blending. If you need to treat with H2O2 it
would require less dosage. Personally I'd consider that possibility as
well - a little extra wine never hurt anyone.

Let us know of your next steps, I have empathy for you as I did the same
thing last year to two large batches of beautiful Gewurztraminer and
Riesling juice. I was in a hurry and did not double check my dosage. I
reduced the SO2 level by blending with additional juice, lowering with
H2O2 and waiting for the best part of a year as the SO2 decreased. I
did try a little splashing. The wine is okay but not nearly as good as
it should have been.

Cheers,

Glen Duff
------------

Don S wrote:

> Jackisch did list it as a 10 ppm decrease in SO2 by
> adding 0.7 ml of 3% H2O2 per gallon of wine. Assuming
> a US gallon I think.
>
> Still wondering about the probable SO2 level in a
> finished kit wine. If I remember correctly I've seen
> the potassium meta package being listed as a 5 gm
> package. From Jack Keller's page:
>
> Potassium metabisulfite, 1 gram = 150 ppm in 1 gallon,
> 30 ppm in 5 gallons
>
> That would make it 150 ppm since I split this kit out
> into a 19l carboy and some 750/375 ml bottles for
> topping up.
>
> Don
>