What is considered too much sulfites in your wine? I am just wrapping up a Riesling and I added to many campden tablets on my final racking. I ran a test on SO2 and the results are 80ppm. Will the wine suffer? Is there a way to lower the SO2 in the wine? I am new to the forum and to the hobby. By the way this is great forum! <?amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" />