These are some questions - NOT criticism.

There are two things that SO2 does for you. It protects from oxidation and
it protects from infection. But sherry is usually fortified or fermented to
a high alcohol level (16 to 19%) so infection is unlikely. As far as
oxidation goes, sherry is an oxidized wine so that would not be a problem.

So what is SO2 doing for you in sherry and is it necessary at the same
levels as regular wine?

Ray

"Rick" > wrote in message ...
>I have 2- 5 gallon batches of cherry wine I started 1 1/2 years ago which
> have been bulk aging for some time now and I'm about to bottle but just
> wanted to double check on the required so2 levels.
> From what I understand 35 ppm is the desirable target, if not then what is
> recommended?
>
> Tart red cherry, ph = 3.30 titret read 27ppm and Fermsoft sulphite
> calculator says to add .46 grams pot meta to hit 35 ppm.
>
> Tart black cherry, ph= 3.28 titret read 21 ppm same sulphite calculator
> says
> to add . 26 grams pot meta to hit 35 ppm.
>
> I plan to add the pot meta by transferring so it mixes in well along
> purging
> with co2 beforehand then let sit 2-3 days before bottling and leaving 1/4"
> to 1/2" headspace between the liquid and cork.
>
> Does all this sound in line?
>
> Rick
>
>
>
>
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