I'm still having issues. Long post but bear with me. Started Pinot Grigio from fresh juice this January. Before I found this site, I was directed to use way too much metabisulfate (long story). OK, now I taste wine and it's too "salty" tasting. I go buy a Titrate test kit. I'm over 100 ppm. Just for the heck of it, I opened a store bought Pinot and tested it. It was about 40 ppm, which I read is where it should be for commercial wine. Now my question is " are the sulfites high because the wine is young"? I racked this wine 4 times already to try to eliminate all the lee's and have done a good job with a vacuum pump to de-gas hoping that will remove SO2. What do you guys think. Oh yea, on a different subject. I'm reading alot of guys using vacuum pumps. This is my business as I am an A/C contractor. The lower the pressure in your vessel, the lower the boiling point. FYI... water @ 28 inch vacuum will BOIL @ 70 degrees. Be careful not to boil your wine away because you see bubbles.