I've been told that every time I move the wine, add 50ppm of KSO2. This
goes for crushing, pressing, racking and bottling.

A) I've also been told that if you want MLF to keep SO2 under 30ppm,
and in some cases seen it recommended that you only add so2 in the
crush and not the press. I'd be interested in the range of comments
capable of this board, as I plan on pressing tmw night.

B) Should I just get a SO2 test kit and bring the free SO2 up to 50
from wherever it is? - given that it probably doesn't go to 0.
thanks