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WineEast Winemaking The trick here is that only about 50%- , with the remainder going to the bound state. The higher your free SO2 60% of your addition will become free SO2 , the greater percentage will likely remain free, and you should adjust accordingly. For example, if you wish to achieve a 0.8 ppm molecular SO2 a pH of 3.2 that has a free SO2 in a wine with of 15 ppm, you determine by consulting the table that the wine requires a free sulfur of 20 ppm. An increase of 5 ppm free SO2 addition will become is required. Knowing that only about 50% of your SO2 free, you will add 10 ppm total SO2. The SO2 you add will take three to four days to stabilize, at which time you should retest the wine and make any necessary adjustments to achieve your target. Practically speaking, if bottling is a while off, and the wine can stand a little extra SO2 H&W_Dec10.qxp 10/12/10 10:59 AM Page 1 Laboratory equipment is set up for doing the traditional Ripper titration analysis for SO2 Stoltzfus_Dec10.qxp 11/10/10 4:23 PM Page 1 will usually rob a wine of at least 5 ppm . , then err on the high side and save yourself the hassle. Cellar operations such as racking or filtering reduce the free SO2 in wine. Storage alone SPREAD: Lime Fertilizer Compost Gypsum Organics Shields separate vines and limbs Spreads a wide variety of materials Can be customized to 54 inches wide Variable rate GPS available Optional banding attachments All-pto or ground drive models 2 ton or 4 ton models Call us: 800-843-8731 www.limespreaders.com 68 Wines & Vines JUne 2011