If you can’t test the pH or the current free SO2 level of your wine, you can only guess how much sulfite (SO2) is needed to protect your wine. The additions noted here will only maintain a generic level of SO2, which may be more or less than the amount needed.However, it is better to add a generic amount of SO2 than not to add any.
- Add 50ppm (1.48g = ¼ tsp per 5 US gallons) to the crushed fruit or fresh must.
- Once fermentation is complete, add 25-50ppm (0.74-1.48g = 1/8-1/4 tsp per 5 US gallons) of SO2 each time you transfer the wine.
- Finally, at bottling time, add 40-50ppm (1.2-1.48g per 5 US gallons) of SO2.
If you don’t have a scale:
- ¼ tsp/1.48g potassium metabisulphite per 5 US gallons = 50 ppm
- 1 tsp potassium metabisulphite = 5.9g
For more information, check out our online catalogue: https://ecom.bosagrape.com/adding-sulfite-so2-if-you-have-no-ph-meter-or-so2-test-kit.html