I just bought one of those Titrets kits by Chemetrics that came with a
"holder" The instructions do not say how the holder works or how to use it.
I have never used a Titret before, have no chemistry background and would
like some guidance from the group on how to use the holder, and the Titret
in terms of tips on using them.

Another question: Lum states in his e-book The Home WineMakers Manual that:


"Winemakers try to maintain 20 to 40 milligrams per liter of free SO2 in
their wine from the completion of fermentation until the wine is
bottled, but the amount of free SO2 does not remain constant."

If you know that the S02 level is going to drop, why not compensate somewhat
in the beginning by adjusting to more than 20 to 40?

The wine I am measuring is a Chenin Blanc from Alexander's Sun Country
concentrate in its final stages. Should the s02 level at bottling be
between 20 and 30? Will that value be read directly off of the Titret?

Thanks for reading,

____

KB
St. Charles, MO

p.s. I did searches on Jack Keller's site http://winemaking.jackkeller.net
, Google, Groups and Lum E's book http://home.att.net/~lumeisenman/ but no
cigar.