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What kind of equipment are we talking about? Is it fairly basic or ...

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?