FoodBanter.com - View Single Post

(Ben Rotter) wrote in message . com>...

> It means you'll get ~58% *total* SO2. Some of that will then become
> free, and some will become bound (total = bound + free).

Ben, here a quote from the winemakermag :

"The key question now is: How much free SO2 is really added for any
given amount of sulfite? Potassium metabisulfite and Campden tablets
consist of approximately 57 percent and 48 percent SO2, respectively.
This means that roughly half of the sulfite actually becomes free SO2
when a solution is prepared and added to wine."

Thanks for your link, I had already read it and many more about SO2
but I read different things about the 57% explanation. That's the
only part i can't be sure of.

Séb