The Merlot is now racked and in carboys. Now have 23 gals of Syrah, and
25 gals of Merlot settling and aging.

Some questions - always appreciate the thoughtful feedback

* How much ullage do you leave in your carboys after first racking
(assume the wine is still, but just finished secondary and MLF)?

* How much sulfite do you add at this point?

My own practice thus far; 1; about 'two fingers', and 2; 15 ppm.


Hope everyone is having a great crush season --

"Ric" > wrote in message
ups.com...
> The Merlot is now racked and in carboys. Now have 23 gals of Syrah, and
> 25 gals of Merlot settling and aging.
>
> Some questions - always appreciate the thoughtful feedback
>
> * How much ullage do you leave in your carboys after first racking
> (assume the wine is still, but just finished secondary and MLF)?
>
> * How much sulfite do you add at this point?
>
> My own practice thus far; 1; about 'two fingers', and 2; 15 ppm.

Two fingers is too much. Halve that.

15 ppm free SO2 isn't enough. Triple that should be OK, but you really need
to know the pH of the wine to get it right. A good approximation is to take
the digits to the right of the decimal point of the pH and set the free SO2
to that. E.g., if the pH is 3.40, set the free SO2 to 40 ppm. If the pH is
3.60, set the free to 60 ppm, etc.

Tom S

Ouch - sulfite city.

I use a similar SO2 demand matrix at crush, but use very little at each
racking. I guess others use significantly more. Read recently where
most all of the pertinent bacteria are kept at bay at molecular levels
of SO2 far lower than most of use use - I think I'll stay with the
lower dosages. So far, never had problems; but if ever I do, I'll
humbly acknowledge such.

Halve the ullage? I suspect you're right. I gas the space (usually CO2)
but less space = less risk. Good advice, thanks.