Hey folks, I have done these tests before but still pretty novice with the Vinmetrica. I am posting this b/c I am unsure if I got the right reading and/or did the correct calculation. I used a 5ml amount of So2 titrant solution, 25 ML of wine and 2 ml of So2 acid reagent - I believe I followed the procedures as per instructions. I came up with 44 by subtracting 2.8 ml from 5 ml (5 - 2.8 = 2.2) - this was the volume of titrant used (so only 2.2 remained in the syringe) - is this the correct calculation? From there I 20 x 2.2 ml and that gave me 44. 44 is actually where my So2 reading should be as my PH is at 3.55. How is it possible that I have enough So2 in my wine since I didn't add any So2 since September, and that was to the must when I added it to clean the slate of the native yeast prior innoculting it with commercial yeast. Last year I had to add So2 after doing this test. My wine went through a 2 month+ malolactic fermentation that ended in December. Did I do this correctly? Should I do it again? Thoughts? Are my methods incorrect? thanks!