I always balance the acid as needed and then touch up SO2 if necessary.
I use pH and TA as a guide, some use only pH.

I'm not sure I follow you on the free SO2 rising as pH drops. I'm not
saying it is wrong, just that I'm not aware of it.

The amount of free SO2 generally accepted as protecting the wine rises
with a rise in pH. I use a chart, but the general rule of thumb is if
the pH is in the 3's just subtract 3 and multiply by 100; in other
words, if the pH is 3.5 you need about 50 ppm free, 3.2, 20 ppm.

As a general guide when making wine in 5 gallon batches in glass
carboys I usually start out at 100 PPM on reds. I don't add it to
whites until post ferment (unless it was added by the vendor).

Post ferment I would add 1/4 teaspoon to an unsulfited white, 1/8
tespoon to a red, (unless it had a rotten egg smell and I racked with a
lot of splashing, that would get 1/4 teaspoon) I use potassium
metabisulfite, I don't use sodium meta bisulfite in wine. I rack with
little splashing, so each rack gets 1/8 teaspoon. That equates to
around 20 ppm free.

I keep my wines at a pH less than 3.8 at all times and keep them
topped, I fiddle around very little. If it's over 3.6 I might measure
and bring the sulfite up to 50 or 60 ppm.

I normally only measure pre bottling and touch up if necessary.

Fruit wines are often more challanging when it comes to fiddling with
acid and pH, when you start doing those just remember to add things in
smaller increments, only add half of what you calculate you need, if
that. You can always add a little more after remeasuring.

Most kit wines are usually pretty well balanced and usually won't
require adjustments, but by measuring you will find out what values
usually appeal to you. That's one of the great things about making
your own, it's just like cooking. You can make what you like.

HTH.

Joe



Gerald Todd wrote:
> At what points should you test for SO2? Also, I've read about the
> relationship between pH and SO2, which leads to my next question- If
you
> test and determine that both SO2 and TA need adjusting, is there any
> standard way of adjusting them? The way I understand it, free SO2
will go
> up as pH goes down. Should you adjust the pH and re-test (this
seems to be
> the way as I see it)?
> I suspect the answers to these questions vary widely as to whether
you use
> kits or fruits, etc. I'm currently on my second kit but would like
to
> eventually like to stretch out to fruit wines.
> Thanks in advance. This is the most on-topic no nonsense newsgroup
I've had
> the pleasure to read.
>
Gerald
> Todd