I am currently fermenting my first batch of cabernet and will hopefully be pressing this weekend. I plan on starting MLF after pressing but i have a question on adding So2 after the MLF is complete. I know you need to add potassium metabisulfite after the malolactic fermentation is complete but depending on what i read, you either need 50ppm, 25ppm ,or you need a kit to tell you exactly how much to add depending on your wine's ph. As a first timer, i dont have a SO2 test kit and am wondering how critical this measurement is, and which side to error on.