I've never used a measuring device for SO2, just used calculators to estimate amounts to add, and I've always added a tiny bit with every racking or with bottling.
I just pressed this morning 5 gallons of a red blend and 4.5 or pinot noir. I gave in and ordered the accuvin kit online. It won't be here for about a week or so. I have 20 ppm in the pinot and 30 ppm in the blend that was added before the yeast pitching using a calculator based on pH. Should I add a tiny bit to my carboys for the oxygen I introduced with pressing today or wait until I get my kit to see what the levels are now?
The reason I made pinot's lower was the recommendation in my book about pinots. Never done a pinot before so I'm trying to follow the book well.
I just pressed this morning 5 gallons of a red blend and 4.5 or pinot noir. I gave in and ordered the accuvin kit online. It won't be here for about a week or so. I have 20 ppm in the pinot and 30 ppm in the blend that was added before the yeast pitching using a calculator based on pH. Should I add a tiny bit to my carboys for the oxygen I introduced with pressing today or wait until I get my kit to see what the levels are now?
The reason I made pinot's lower was the recommendation in my book about pinots. Never done a pinot before so I'm trying to follow the book well.