Thanks for everyone's reply.


"gus" > wrote in message
m...
> i would have to agree with a previous post that if you rack and
> introduce some oxygen it will tend to reduce the sulfite levels.
>
> you'll need some age after the rack too, though.
>
> best,
> gus
>
>
> "Andrew L Drumm" > wrote in message
>...
> > It depends on whether that SO2 is free or bound. If free, peroxide will
> > work. If you're really keen, I can give you the formula to calculate how
> > much you need (I don't have it handy, but a quick net search will
probably
> > find it for you). I'd also advocate doing it to a small sample first, to
> > check that it works without oxidising your flavours.
> >
> > Cheers,
> >
> > Andrew
> > "TechnoShroom" > wrote in message
> > om...
> > > "Bill" > wrote in message
> > > om...
> > > > "TechnoShroom" > wrote in message
> > .com>...
> > > > > I was adding potassium metabisulfite to a cider prior to bottling
and
> > > > > totally screwed up my measurement. Now there is ~200 ppm in the
cider.
> > What
> > > > > course of action should I take to correct this?
> > > >
> > > > The ATF - now the TTB - allows a level of 350ppm. I'd suggest you
> > > > drink it, if the taste isn't affected.
> > > > Bill
> > >
> > > The problem is it gives me a near instant headache. Although there is
a
> > > very, very slight odor I can taste it. I was reading about adding
hydrogen
> > > peroxide. This seems a little extreme to me. Are there other
alternatives?
> > >
> > >