- Dec 9, 2009
- Reaction score
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?