KMS is added, depending on pH and winemaking tactic, in amounts ranging from
20 ppm to 50 ppm. Depending on pH, that KMS will create SO2 in a couple
forms - it is the resulting molecular level of "free SO2" that has the
preservative qualities we are after. In other words, one measurement (KMS
added) begets the other (free SO2) - depending on pH.


>I think some terminology may be confusing me. why are we at .8ppm when
> up til now we've been adding kms in the range of 50ppm?
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