Lum Eisenman wrote:
>
> The best method is to measure the free SO2 every month or so and make SO2
> additions as needed to maintain 0.8 milligrams of free SO2 per liter of
> wine.
> Lum
> Del Mar, California, USA

Sorry Lum, don't think that's correct - the number is right but not for
free SO2, it's molecular SO2.

For the original poster: The molecular SO2 depends on the free SO2 in
the wine and the pH - to get 0.8 molecular ppm, the rule of thumb is to
take the decimal point in the pH and multiply by 10 to get the required
ppm (mg/L) of free SO2. Ex. pH 3.1 -> 10ppm free SO2 needed, 3.4 -> 40
ppm, etc.

Pp