pp wrote:
> At this point, I'd suggest a test trial of the titrets against some
> other wine - either yours or commercial. If you know the SO2 content of
> that wine, that'd be best but even without that you should not get over
> 30-50ppm.

Don't mean to pick at your post, pp but at first I thought this sounded
like a good idea, but on further thought, I'm wondering.

In the first place how would anyone know the ppm of a commercial wine
since its not listed and why do you say it should not get over 30-50
ppm since the legal limit is something like 350 ppm in the U.S. And,
how would the poster know the SO2 content of any of their own wine
since they don't have a good way to measure it in the first place?