Hi All,
I'm newly back into wine making after a 10-15 year absense. I like to know
what's going as much as I can so I bought a sulfur dioxide testing kit. My
first batch is a South African Shiraz kit called "Selection" made by
Winexpert here in Canada. My first SO2 tests were a little vague because I
was still getting use to observing the colour changes as I added my
indicator solution. My batch is currently at 1.020 SG (almost ready for
tranfer) and I have settled on 16ppm for free SO2 in the wine. Does this
sound on track?
The other question I wanted to ask is if I want to age some bottles longer
than others can I progressively add more sulfite while bottling? How much
would be appropriate? I was thinking I would bottle some to be drinkable in
six months, some to be drinkable in 18-24 months and some for 4-5 years. Do
people do this? Thx.