- Joined
- Sep 11, 2021
- Messages
- 156
- Reaction score
- 104
When making sulfite additions, I aim for 50 PPM and assume 0 PPM baseline when doing the calculation. Conventional WMT wisdom suggests adding 50PPM (1/4 tsp) every 3 months. Winemaker Mag suggests adding 15ppm every month. I am challenging whether or not the 0 PPM baseline assumption is correct when bulk aging.
How much do sulfite levels decline when bulk aging at a steady temp in a carboy under airlock? Assuming no headspace and no removal of the airlock, would the sulfite levels decline? If I add 50 PPM after not touching the wine for 3 months, is it likely that I am over-sulfiting?
Final question: At what point (PPM) is sulfite generally detectable in wine? I had routinely been adding 50PPM every 3 months without any obvious detection. So my anecdotal evidence suggests detectable levels are probably >100PPM. Winemaker Mag suggests so2 levels could be detectable around the 50PPM, depending on pH.
The easiest solution would be to spend $2,000 on a Sentia wine analyzer. I guess xmas is right around the corner....The Vinmetrica kits do seem like good options, but I am curious to know everyone's thoughts here at WMT!
How much do sulfite levels decline when bulk aging at a steady temp in a carboy under airlock? Assuming no headspace and no removal of the airlock, would the sulfite levels decline? If I add 50 PPM after not touching the wine for 3 months, is it likely that I am over-sulfiting?
Final question: At what point (PPM) is sulfite generally detectable in wine? I had routinely been adding 50PPM every 3 months without any obvious detection. So my anecdotal evidence suggests detectable levels are probably >100PPM. Winemaker Mag suggests so2 levels could be detectable around the 50PPM, depending on pH.
The easiest solution would be to spend $2,000 on a Sentia wine analyzer. I guess xmas is right around the corner....The Vinmetrica kits do seem like good options, but I am curious to know everyone's thoughts here at WMT!