Other FWK Bordeaux - High PH - Need Input from Experienced Wine Makers

[Brant]

I've stressed about SO2 in the past but from advice I received on this forum- 1/4 tsp of kmeta every 3 months during bulk aging. 1/4 heaping tsp if racking (air exposure). Until I make a spoiled a wine, this will be my go by. AFAIK, following this is being conservative anyway. More is acceptable but less would probably also work. This takes some stress off my shoulders. Making wine should be enjoyable, right?

If heard more experienced winemakers mentioned at one point that wines (albiet maybe not good ones) have been produced for centuries without lab equipment.

 

[sluff]

I've stressed about SO2 in the past but from advice I received on this forum- 1/4 tsp of kmeta every 3 months during bulk aging. 1/4 heaping tsp if racking (air exposure). Until I make a spoiled a wine, this will be my go by. AFAIK, following this is being conservative anyway. More is acceptable but less would probably also work. This takes some stress off my shoulders. Making wine should be enjoyable, right?

If heard more experienced winemakers mentioned at one point that wines (albiet maybe not good ones) have been produced for centuries without lab equipment.

Thanks! Good input. I’ve learned that free SO2 levels can run much higher than I thought without any ill effect.

 

[joeswine]

I've stressed about SO2 in the past but from advice I received on this forum- 1/4 tsp of kmeta every 3 months during bulk aging. 1/4 heaping tsp if racking (air exposure). Until I make a spoiled a wine, this will be my go by. AFAIK, following this is being conservative anyway. More is acceptable but less would probably also work. This takes some stress off my shoulders. Making wine should be enjoyable, right?

If heard more experienced winemakers mentioned at one point that wines (albiet maybe not good ones) have been produced for centuries without lab equipment.

Yes indeed

 

[joeswine]

Yes indeed

The process it self hasn’t changed it’s been improved and modified.
Yet it’s not rocket science.
It’s what you the wine’s maker want it to be .
This kit is higher abv. And will take longer to settle out , ph between 3.5 and 4 — not uncommon.
I made this and I’m not impressed, time will tell on this one fir ma at least .
That’s just my opinion

 

[sluff]

The process it self hasn’t changed it’s been improved and modified.
Yet it’s not rocket science.
It’s what you the wine’s maker want it to be .
This kit is higher abv. And will take longer to settle out , ph between 3.5 and 4 — not uncommon.
I made this and I’m not impressed, time will tell on this one fir ma at least .
That’s just my opinion

What do you mean by “settle out?” Have you found that the pH level significantly changes from primary fermentation - through bulk aging - and through aging in bottles?