So I have 6 gallons of raspberry wine that I started bulk aging on 5/1. This represents my first attempt at making wine NOT from a kit, but just using raw ingredients. Today I ran some tests: pH: 3.9 TA: 7.5 g/L SO2: 46.4 ppm From the charts I've seen, I'm a bit low on SO2 (should be between 62-98 ppm) and should add more. The middle # would be 80, which is a difference of 33.6. To add 33.6 ppm to 6 gal would mean 0.763 grams of potassium metabisulfite. Sound right? Anything else I should be checking at this point?