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| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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Aaron Puhala wrote: > Hi Rob, > > The high alcohol should inhibit most activity. I typically use 20-25ppm in > mine. > > CHEERS! > > Aaron > Except oxidation. I would base the SO2 on the type of Port style you're looking for. If you want a vintage style, use SO2 to prevent oxidation, if you're going for a tawny style, mild oxidation is part of the flavor profile. Andy |
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