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No, it isn't on the process, it's more of the effects that studies have found onf the chemical profile of finished wines by different non-Saccharomyces yeasts like L. thermotolerans, S. pombe, O. oeni (MLF), & a few others. Yeah, I just mean my paper on SO2 seemed to have some effects on...

Nice... I found this nifty doc with basically what we figured out here.. At 50 ppm SO2 that is like I had about .186 g and for K metabisulfite is about 0.32 g... adds up good. thanks https://viticulture.unl.edu/enology/Menke-2012-SO2acid.pdf

Oh lol. Okay that is fine, I am writing my senior seminar on winemaking and how the chemical/flavor profile can be altered by different strains of yeasts and saw that SO2 was important, something I haven't been very rigorous on. I didn't want to add too much to avoid any SO2 bleaching of the...

so standard is 50 ppm = 50 mg/L * 3.79 L (for 1 gallon) = should add 189.5 mg to get a desired approx. 50ppm, thanks

Hi all. I am a college student, I could spend the money but I have already spent so much on just chemicals, grapes for wine, vines for a bitch-vineyard, etc. I saw some free SO2 tests on the internet but they are like $40 for 10 tests with a shelf life of like 4 or 6 months. I do not make wine...