I don't have any equipment to test the free SO2 so what would be a safe amount to add to reach those approximate levels? The only time I've added it is before fermentation. im also at about 15 % alc.
Ok i do understand that potassium sorbate prevents further fermentation by binding yeast but what is the proper dose per gallon of dry clear wine before backsweetening ( for both potassium sorbate and potassium metabisulfite)?And does it add off flavors?