All of my wines so far have been reds, so I have yet to filter. I filtered my 1st MM Outback Chardonnay with a whole house filter and vacuum pump setup. I ran sulfite solution thru the setup and filtered the wine. Results were great...crystal clear wine. After I tested the sulfite level, it was a whopping 130 ppm! I did taste the wine. It was quite good, and the sulfite taste was not as near as bad as I thought it would be. I don't, however, want to bottle the wine with that level as my wife may be more sensitive to sulfite.
Questions:
1. Is 130 ppm safe to consume?
2. I have read numerous techniques for reducing sulfite levels, i.e. splash racking, adding H2O2. I am not inclined to do anything drastic as the wine already tastes nice and I don't want to further complicate things. I don't plan on drinking until the summer, so I thought the best course would be just further bulk aging. How much can the free SO2 level drop each month with the wine in a carboy with a bung/airlock setup?
3. Are the any safer ways to reduce sulfite level in wine?
Thanks!
Questions:
1. Is 130 ppm safe to consume?
2. I have read numerous techniques for reducing sulfite levels, i.e. splash racking, adding H2O2. I am not inclined to do anything drastic as the wine already tastes nice and I don't want to further complicate things. I don't plan on drinking until the summer, so I thought the best course would be just further bulk aging. How much can the free SO2 level drop each month with the wine in a carboy with a bung/airlock setup?
3. Are the any safer ways to reduce sulfite level in wine?
Thanks!