Finally got around racking, sulphiting, and barreling a Malbec made from Chilean grapes from this past May.
Free So2 at crush was about 12ppm.
I dosed up to 25ppm initially.
Fermentation went well. MLf finished completely. I haven’t racked or added anything at all since the initial rack off gross lees until now.
About 5 months since I dosed to 25ppm pre AF.
With a ph of 3.2 the chart says 13-21ppm needed.
Free So2 levels in multiple vessels read ........ ~30ppm ! I was expecting 0ppm
I may have given a Kmeta spritz or 2 to the carboys over that time. And AF produces some. That’s all I can think of. But 30ppm after 5 months? I use the titrets to test. Not
100%. But accurate enough to know the ballpark.
I dosed another 20 to be safe- splash racked off the light lees (Had some crystals in there) and filled the barrel.
For those who check So2 levels-
Do you find that your free ppms don’t drop as much as previously thought?
Free So2 at crush was about 12ppm.
I dosed up to 25ppm initially.
Fermentation went well. MLf finished completely. I haven’t racked or added anything at all since the initial rack off gross lees until now.
About 5 months since I dosed to 25ppm pre AF.
With a ph of 3.2 the chart says 13-21ppm needed.
Free So2 levels in multiple vessels read ........ ~30ppm ! I was expecting 0ppm
I may have given a Kmeta spritz or 2 to the carboys over that time. And AF produces some. That’s all I can think of. But 30ppm after 5 months? I use the titrets to test. Not
100%. But accurate enough to know the ballpark.
I dosed another 20 to be safe- splash racked off the light lees (Had some crystals in there) and filled the barrel.
For those who check So2 levels-
Do you find that your free ppms don’t drop as much as previously thought?
Last edited: