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