"Ed Marks" > wrote in message
...
>
> ">> I calculate that you need 57 ppm to get to .6 molecular with a pH of
> 3.8 -
>>> I think I'd add more SO2 assuming you'll be aging this wine for some
>>> time.
>>
>> What's the structure of the wine like? Does it seem like a wine you'll
>> lay down for a decade+ or something you'll drink within the next few
>> years? If you'll be going through it pretty soon (~5 years or so) I'd
>> leave it alone at 35 ppm.
>>
>> Tom S
>
> Tom,
>
> What's your experience doing this? I have some wines aging now that have
> higher pH than I usually get (probably in the same 3.8 range). I
> typically try to keep my SO2 levels as low as possilble, but at a
> molecular level that will keep the wine stable - so I shoot for .6M. Have
> you found that lower levels are OK for up to 5 years?

I have _white_ wines that have held up for 5 years with relatively low SO2.
35 ppm should be safe enough for a red wine - but again, a lot depends on
the structure of the wine. Some wines just aren't destined to improve much
over time, no matter what the SO2 is.

Tom S