SO2 levels

[osborngj]

So I've read the ph/SO2 power point a couple of times and just want to confirm what my targets should be.

The way I read it, it is a combination of ph level and SO2 reading. With my test kit I should be trying to get a reading between of 39 mg/L reading correct? My ph is around 3.5.

I added 3 campden tablets and I am currently reading 11 mg/L.

 

[hector]

Is that the first SO2 addition to your Wine ?

There should be at least 39 ppm free SO2 in a Wine whose pH is 3.5 to protect it .

So , as you measured the free SO2 of your Wine ( 11 ppm ) , it means that you are under the desired amount .

Besides , 11 ppm SO2 after adding three Campden tablets sounds a little strange !

I mean , if you measured directly after adding the tablets .

What is the Volume of your Wine ?

Are you sure that the Campden tablets are dissolved properly ?

Hector

 

[osborngj]

I took the measurement about 2 hours after adding the tablets.

I took boiling water in a bowl. Then added 3 campden tablets and put them in the water and used a fork to crush teh tablets the best I could.

My total fluid volume was about 3 gallons.

 

[osborngj]

If I have to add more campden tablets will it kill the fermentation?
How long should I wait to add the yeast after adding the tablets?

 

[hector]

Your BIG mistake was to dissolve Campden tablets in boiling Water .

SO2 is very volatile and you probably lost most of it by dissolving the tablets in hot Water .

11 ppm SO2 after just 2 Hours is very low .

I would say your Must is in danger of contamination !

I mean , you've given the Bacteria the opportunity to take the action .

If you haven't added the yeast yet , dissolve two Campden tablets in water at room Temperature and add it to the Must .

Then you should wait 10-12 Hours , so that SO2 would do its Job perfectly .

I would also reduce the pH to 3.4 .

Hector

 

[osborngj]

What if I have added the yeast. It has officially started ferminting as of today. I added the yeast yesterday. I have more yeast so would it be alright to add the campden tablets and if fermentation stops just add more yeast tommorow?

 

[hector]

If it's fermenting vigorously and it doesn't smell like rotten Egg or Nail polish remover , leave it on its own .

If this is the Strawberry Wine which you mentioned in another Thread , it will be O.K. , since you poured hot water on the fruit .

You'd better control the pH and fermenting Temperature everyday .

Hector

 

[osborngj]

I added 2 dissolved campden tablets last night before reading this. Per the calculator to get the SO2 MG/L to the right level. Did I screw it up now?

 

[Arne]

Take it easy and don't sweat it. Sit back and see if the ferment takes off. If it doesn't take off in a couple of days, Make a new starter and pitch it in. you should be ok. I usually use a cup or so of warm not hot water. Put the yeast in with a little nutrient and some sugar. Let it sit til it gets going, put some of your must in. It should keep going good, after a couple of hours throw another cup or so of must in. Do this a couple of more times and pitch it into your must. Should take off like gang busters. Arne.

 

[osborngj]

Thanks for all the advise. As a beginner there seems to be a lot of variables to take into account and not knowing the effects of making changes after the fact.

Thank you all for the help, I think I'm back to peace of mind.