"Don S" > wrote in message
om...
> Anyone?
>
> > Does anyone know the maximum amount of H2O2 that can
> > be added to wine in order to reduce SO2? I know I need
> > an SO2 meter but at this point I don't have one and
> > haven't gotten around to ordering one over the net.
> >
> > I have 5 gal of a Pinot Gris kit and I accidently added
> > the potassium meta packet before it was dry. I've splashed
> > racked 3 times and added 0.7 ml/gal 3% H2O2 on one
> > occaision and have now added another 1.4 ml/gal with
> > an addition of EC-1118. No joy. If I'm going to toss
> > it I might as well go to the limit first. The SO2 has
> > been lowered by 30 ppm with the above additions and
> > perhaps another 20 by the splash racking. Another 1.4
> > ml/gal perhaps?
> >
> > Don

I'm not sure just how to answer your question Don.

In general, H2O2 reacts with SO2 and produces sulfuric acid. Excessive wine
oxidation will occur if more H2O2 is added after all the SO2 is gone.

So, one answer might be.....measure the free SO2 and add enough H2O2 to
oxidize the excess SO2. But, significant amounts of sulfuric acid will be
produced if your wine contains large amounts of SO2, and you may not like
the taste of sulfuric acid.

lum
Del Mar, CA, USA