"Ric" > wrote in message
...
> Lum - do you think .8 ppm molecular SO2 is necessarily required? Some
> literature suggests a range between .5 and .8; I've been tending towards
the
> lower end of that range in a desire to use as little KMS as possible.
Could
> be dumb luck, but thus far (only two seasons at those lower levels,
> admittedly) no issues.
>
> thoughts?
>
Ric,
I don't think 0.8 PPM is a magic number. Down here in the southwest, pH
levels tend to be high so many winemakers try and maintain 0.8 PPM for white
wines and 0.5 PPM for red wines. After all, it is possible to make good
wine without using any SO2. But, the wine wont last very long and the
winemaker had better keep things very clean.
Lum
Del Mar, California, USA
www.geocities.com/lumeisenman