Is it better to add a one large does of SO2 after alcoholic
fermentation or is it better to add small doses after each racking?

Jim wrote:
> Is it better to add a one large does of SO2 after alcoholic
> fermentation or is it better to add small doses after each racking?

small doses after each racking

Pp

"pp" > wrote in message
oups.com...
>
> Jim wrote:
> > Is it better to add a one large does of SO2 after alcoholic
> > fermentation or is it better to add small doses after each racking?
>
> small doses after each racking
>
> Pp
>

The best method is to measure the free SO2 every month or so and make SO2
additions as needed to maintain 0.8 milligrams of free SO2 per liter of
wine.
Lum
Del Mar, California, USA

Lum:

How does 0.8 mg/l translate to ppm?

"Franco" > wrote in message
oups.com...
> Lum:
>
> How does 0.8 mg/l translate to ppm?
>

One milligram (mg) = .001 grams
One liter (l) (water) = 1000 grams
One milligram per liter = .001/1000 =
.01/10000 = .1/100000 =
1/1000000 gram per 1,000,000 grams
1 in 1,000,000 = 1 part per million
So....0.8 mg/l = 0.8 ppm

Lum Eisenman wrote:
>
> The best method is to measure the free SO2 every month or so and make SO2
> additions as needed to maintain 0.8 milligrams of free SO2 per liter of
> wine.
> Lum
> Del Mar, California, USA

Sorry Lum, don't think that's correct - the number is right but not for
free SO2, it's molecular SO2.

For the original poster: The molecular SO2 depends on the free SO2 in
the wine and the pH - to get 0.8 molecular ppm, the rule of thumb is to
take the decimal point in the pH and multiply by 10 to get the required
ppm (mg/L) of free SO2. Ex. pH 3.1 -> 10ppm free SO2 needed, 3.4 -> 40
ppm, etc.

Pp

"pp" > wrote in message
oups.com...
>
> Lum Eisenman wrote:
> >
> > The best method is to measure the free SO2 every month or so and make
SO2
> > additions as needed to maintain 0.8 milligrams of free SO2 per liter of
> > wine.
> > Lum
> > Del Mar, California, USA
>
> Sorry Lum, don't think that's correct - the number is right but not for
> free SO2, it's molecular SO2.
>
> For the original poster: The molecular SO2 depends on the free SO2 in
> the wine and the pH - to get 0.8 molecular ppm, the rule of thumb is to
> take the decimal point in the pH and multiply by 10 to get the required
> ppm (mg/L) of free SO2. Ex. pH 3.1 -> 10ppm free SO2 needed, 3.4 -> 40
> ppm, etc.
>
> Pp

You are correct Pp. Thank you for correcting my blunder.
Lum
Del Mar, California, USA

Lum Eisenman > wrote:
>
> You are correct Pp. Thank you for correcting my blunder.
> Lum
> Del Mar, California, USA

Just post how many campden tablets to use per gallon of wine and when to use
it

--
Thomas T. Veldhouse
Key Fingerprint: 2DB9 813F F510 82C2 E1AE 34D0 D69D 1EDC D5EC AED1

"Thomas T. Veldhouse" > wrote in message
t...
> Lum Eisenman > wrote:
> >
> > You are correct Pp. Thank you for correcting my blunder.
> > Lum
> > Del Mar, California, USA
>
> Just post how many campden tablets to use per gallon of wine and when to
use
> it
>
> --
> Thomas T. Veldhouse
> Key Fingerprint: 2DB9 813F F510 82C2 E1AE 34D0 D69D 1EDC D5EC AED1
>

I wish I could Thomas.
But, sulfur dioxide use is complicated and I am too stupid.
Lum
Del Mar, California, USA

> how many campden tablets to use per gallon of wine and when to use
> it
>
> --
> Thomas T. Veldhouse

The rule is 1 tablet per gallon. Generally, one in primary about 12 hours
before adding the yeast. _Don't_ add any when transfering to secondary.
Add one more at the first post ferment racking, and another when bottling.

If you do any more "in between" rackings, you may want to add 1/2
tablet at these rackings. Always crush the tablets between 2 soup spoons
into a fine powder and disolve in a small amount of water before adding.
If you only need 1/2 tablet, only add half the water etc.

All of this is based on the assumption that the ph of your wine falls
somewhere between 3.2 and 3.6. HTH

Frederick