WineXpert Desired sulfite level

[pittspur]

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]

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]

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.