![]() ![]() For example, you may first add 30 ppm, and five days later add 30 ppm again, and AGAIN one week later. Instead, you may spread out the additions over time. ![]() For a red wine that is expected to be consumed within the coming months, you may prefer to avoid additions larger than 50 ppm. The "bleaching" effect is a reversible reaction which will self-correct over a period of months. Be aware that SO2 additions greater than 50 ppm may have a temporary impact on the color of the wine/cider. If you plan to use ML bacteria, pre-ML sulfite additions should be kept below 50 ppm.Īfter ML fermentation and complete sugar fermentation, you may make larger additions to achieve your target free SO2 level. Under average conditions the information that follows should keep about 20 to 30 ppm of free SO2 available throughout the cycle of production through bottling. The presence of a lot of mold, or grapes/apples in otherwise bad condition, might require twice that amount. ![]() Initial pre-fermentation sulfite may be added at 50-65 ppm (parts per million) to grapes or juice that is free of rot or mold. Scheduling SO2 Additions in Wine or Cider Additionally, a survey of available SO2 test options and their efficacy is presented, as well as instructions for removal of excess SO2. It will help you understand how to use campden tablets or other sources of Free SO2, and know how much potassium metabisulfite per gallon of wine/cider is needed. How To Use and Test Free SO2 in Wine or CiderĬopyright by The Beverage People 2021 This article has been our go-to reference at The Beverage People for understanding and making additions of SO2 in wine or cider. ![]()
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