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WineXpert Desired sulfite level

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pittspur

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I have been bulk aging my World Vineyard Washington Riesling in the carboy for around 40 days. I am planning on bottling in the next week or so. Per suggestions on this board, I went out and bought a titret kit. The SO2 level is at 30mg/L. It's great that I can figure out my sulfite level, but what am I shooting for. I did some searching and the best I can find is in WineMaker mag: suggesting 30-35mg/L for whites and 25-30mg/L for reds. Sound good? Does this change depending on how long you plan on aging in the bottle?
 

Wade E

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I would do 40- 60 myself but I also cellar mine for a few tears, if you only plan on one year then 35 woul be ok.
 

Lurker

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I agree with Wade E. I was maintaining a higher level but now I try to keep it between 30 and 40. On the low side for sure. My wines rarely last 2 years and then only a few bottles. :b
 

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