I put Campden tablets in my must which were set to give about 30 ppm
SO2. the Baccus malo culture I have says it's good for up to 20. After
the stirring et al, would it be probably be down to 20 by now. I'm
still learning about SO2. How good are these titret kits for red wines.

Dick

Dick -
Titrets are pretty much universally agreed to be useless for red
wines. Some people feel they are reasonably accurate for whites.
Others have concluded they are inaccurate for whites as well. There
are test strips available now from Accuvin which are an alternative to
Titrets, which are claimed to work with both red and white wines.

Normally, much of the pre-fermentation SO2 dosage is lost during
fermentation. ML bacteria are pretty sensitive to SO2, but all you
can do is try. If fermentation was reasonably vigorous, and you
haven't added any Campden tablets since, I'd think your odds of
successful MLF are reasonably good.

Doug

Thanks for the heads up on the Accuvin strips. I had a suspicion that
with stirring it twice a day pretty vigorously that the concentration
would be lower.

Dick



Doug wrote:
> Dick -
> Titrets are pretty much universally agreed to be useless for red
> wines. Some people feel they are reasonably accurate for whites.
> Others have concluded they are inaccurate for whites as well. There
> are test strips available now from Accuvin which are an alternative to
> Titrets, which are claimed to work with both red and white wines.
>
> Normally, much of the pre-fermentation SO2 dosage is lost during
> fermentation. ML bacteria are pretty sensitive to SO2, but all you
> can do is try. If fermentation was reasonably vigorous, and you
> haven't added any Campden tablets since, I'd think your odds of
> successful MLF are reasonably good.
>
> Doug