Does anyone know the maximum amount of H2O2 that can
be added to wine in order to reduce SO2? I know I need
an SO2 meter but at this point I don't have one and
haven't gotten around to ordering one over the net.

I have 5 gal of a Pinot Gris kit and I accidently added
the potassium meta packet before it was dry. I've splashed
racked 3 times and added 0.7 ml/gal 3% H2O2 on one
occaision and have now added another 1.4 ml/gal with
an addition of EC-1118. No joy. If I'm going to toss
it I might as well go to the limit first. The SO2 has
been lowered by 30 ppm with the above additions and
perhaps another 20 by the splash racking. Another 1.4
ml/gal perhaps?

Don