I am making a Cabernet Sauvignon. It appears that malolactic fermentation
is finished. After racking, I intend to lower the room temp to about 10C
for aging in 54ltr demijohns. Do I need to add SO2 now or can I wait until
bottling time?
Thanks
Joe

Joe and Daphne Bazer wrote:

> I am making a Cabernet Sauvignon. It appears that malolactic fermentation
> is finished. After racking, I intend to lower the room temp to about 10C
> for aging in 54ltr demijohns. Do I need to add SO2 now or can I wait
> until bottling time?
> Thanks
> Joe

NOW - and also check SO2 level before bottling. You may need to add more
then also - especially if your bottling process is going to expose the wine
to a lot of oxygenation.