Sulfite at Bottling

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DG2001

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I see charts and calculators that tell you the desired free sulfite in wine based on the pH. Is this the level of free sulfite I want at bottling or do I want to account for the loss of free sulfite during the bottling process? Thanks in advance.
 
I see charts and calculators that tell you the desired free sulfite in wine based on the pH. Is this the level of free sulfite I want at bottling or do I want to account for the loss of free sulfite during the bottling process? Thanks in advance.
You don't need to account for loss during bottling.
 
I would also recommend adding the k-meta and then waiting at least a week before bottling. Otherwise, you could get excessive foaming.
 
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