ldmack3
Junior Member
- Joined
- Dec 20, 2008
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When making a kit, recommendations are for an extra 1/4 or 1/8 tspn of kmeta if you want to cellar for over 2 years. This from George and others. This of course is very general.
Since I started measuring the amount of FSO2 I have not found anything regarding what the level should actually be for over 2 years and what should I shoot for on the molecular level. Shorter term is the amount to get .8 mso2.
I have 6 gal of valpolicella with a PH of 3.09. All charts indicate 16ppm fso2 will give the correct mso2 level.
Double the mso2 would be at 32 ppm fso2, which is still acceptable from a detection point of view.
So...
What fso2 level or mso2 should I have for longer storage (5+ years)?
Can too high of a mso2 level create a detectable level of fso2 even if the fso2 reading itself acceptable?
Confused? Welcome to my world!
Thanks all.
Since I started measuring the amount of FSO2 I have not found anything regarding what the level should actually be for over 2 years and what should I shoot for on the molecular level. Shorter term is the amount to get .8 mso2.
I have 6 gal of valpolicella with a PH of 3.09. All charts indicate 16ppm fso2 will give the correct mso2 level.
Double the mso2 would be at 32 ppm fso2, which is still acceptable from a detection point of view.
So...
What fso2 level or mso2 should I have for longer storage (5+ years)?
Can too high of a mso2 level create a detectable level of fso2 even if the fso2 reading itself acceptable?
Confused? Welcome to my world!
Thanks all.