I am bulk aging a Merlot from a kit, pH=3.4, TA=7. Been aging in a 20 L oak barrel since November 2014. I racked in April, and at that time added 1/4 tsp KBMS. When I put into the barrel, I decided since pH was low to go with an additional 1/8 tsp instead of the 1/4 tsp.
Since then I've been using a Vinemetrica SC-300 unit to measure SO2. I measured SO2 in December and got about 10 ppm.
Starting in December I've added nearly 2 grams, and just measured SO2 again and its about 8 ppm. I always stir after addition (I dissolve in ~50ml of spring water) and I stir before sampling. I've checked the meter and its ok.
Before I add anymore, I'd like to know what's going on? I know some of the sulfite is bound up in the wine, but is the fact that's in a barrel promoting more of this binding?
Since then I've been using a Vinemetrica SC-300 unit to measure SO2. I measured SO2 in December and got about 10 ppm.
Starting in December I've added nearly 2 grams, and just measured SO2 again and its about 8 ppm. I always stir after addition (I dissolve in ~50ml of spring water) and I stir before sampling. I've checked the meter and its ok.
Before I add anymore, I'd like to know what's going on? I know some of the sulfite is bound up in the wine, but is the fact that's in a barrel promoting more of this binding?