G'day from down under.
I was reading Tom S comment (18/04/05) on Ph and the correlation of the
two digits after the point and the correct free SO2 levels. I have never
heard of this before but that works a treat as a guide. It is always a
bit of a challenge when wine making to get the right levels of SO2 in
your wine so they are protected but still low so as not to upset
delicate pallets. How do you check your SO2 levels Tom S? We are using a
refratrometer which is good, but bloody sensitive.