At what points should you test for SO2? Also, I've read about the
relationship between pH and SO2, which leads to my next question- If you
test and determine that both SO2 and TA need adjusting, is there any
standard way of adjusting them? The way I understand it, free SO2 will go
up as pH goes down. Should you adjust the pH and re-test (this seems to be
the way as I see it)?
I suspect the answers to these questions vary widely as to whether you use
kits or fruits, etc. I'm currently on my second kit but would like to
eventually like to stretch out to fruit wines.
Thanks in advance. This is the most on-topic no nonsense newsgroup I've had
the pleasure to read.
Gerald
Todd