57% or 50% SO2 ?

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hector

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Hi there !

I read recently in an article that K-meta is THEORETICALLY 57% SO2 , but

K-meta yields PRACTICALLY 35-50% SO2 !

I'm going to use K-meta powder and I'd like to know , how would those of you

who use the powder instead of Campden tablets determine the amount of

K-meta solution to be added to the Wine at any stage ?

I mean , on which Basis do you work ? 57% or 50% ?

Hector
 
I'd like to hear this one too. Been confused on this myself since the begining.
Troy
 
I dont get that technical about it to behonest. I add smaller amounts and adjust up with the use of S02 tests or just leave it a tad shy. We dont have to be perfect here, just in the ball park!
 
Just like Wade said, it doesn't have to be super accurate. From my understanding, most winemakers use the 50% figure to gauge their SO2 additions. Using that figure, 10g/hl will provide 50 mg/l total SO2.
 

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