Question: Now that it has be suggested to target a lower SO2, how are you planning on implementing this? Since I am fairly new to wine making, I'm not sure how much goes away over time in a glass carboy. Do you target the high end for the PH and check every 3 months? Or put it slightly higher for insurance knowing free SO2 will go down over time? If the target adds are 30 for a 3.6 PH. Given that there is some SO2 from fermentation. (n of 1 = 13PPM) this puts it slightly above middle of the range. I have a white wine with 3.1 PH and is at 16PPM, so not sure when I should check again or if I should add some more since it is just 3 weeks from completing fermentation with many more months ahead. I definitely want to put the minimal amount of SO2 since it is my best batch so far. Any advise would be appreciated.