Originally Posted by Rob_S
Maybe I'll take it out of the barrel soon and accept that as it's limit as time spending under oak. In a wine with a lower pH that will be another matter and could spend more time under oak.
Sounds like one tsp into say 5 gallons over a year would be adding 250 ppm if I've done the calculation correctly and would think that would be past the sensory threshold.
In your article you quote it says if you aim for molecular above 0.7 you end up with burnt match taste. I thought a molecular higher than that say at 0.8 was ok and quite common, from what I've read elsewhere and in this calculation table it can be set to 0.8. I've aimed for 0.8 in several batches and kept the to total SO2 below 100 at wines with lower pH like 3.5 and wine turned out fine without burnt match taste.
Thanks everyone for your input.
If you barrel age for years, and many do, you'll put in way more than those limits, but much of it becomes bound so2, and free so2 is what I believe the limits address. I barrel age for six months, and during the course of that time, add 50 ppm monthly, well over 300, but most of it is bound. Several more months in a carboy, more SO2, but still undetectable, at least to me.