Thanks.

"Joe Sallustio" > wrote in message
oups.com...
>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
>