"Tim O'Connor" > wrote in message
...
> How do I ever know what "true" sulfite levels are in my wine? I find that
> the titret measurements are so far off, to almost being useless.

If you're making white wine, you can do very well with a conventional Ripper
titration, using 0.02N Iodine. For reds, I suggest learning how to do a
vacuum aspiration titration with H2O2 and NaOH standard because the end
point in a Ripper is very hard to read in a red wine.

Tom S