100 ppm SO2?

I understand that the pH scale is logarithmic, but I was of the understanding that "a pH of 3 is 10 times more acidic than a pH of 4"; rather than as you suggested below. Have I been incorrect all this time?

"Using pH strip test is useless in winemaking. A ph of 3,30 is 10 times more acidic than a pH of 3,40. "

I tested from a new sample and it still changes at 100 ppm. So what should I do about it?

I tested from a new sample and it still changes at 100 ppm. So what should I do about it?

Where are some places that test on the east coast? Shy of mail testing, is there anything else I can do? I had done my file racking and my 5 gallon carboy is not not full. I am maybe 3 bottles shy of being full and do not want to spoil the wine with that air space.

What can I do about that, if I am go> Send a sample to a lab. You can have it tested for about $12.00. I would not

trust the titrets. In my opinion, it is better to do this than screw up your wine.

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snipped-for-privacy@s53g2000cws.googlegroups.com...I > tested from a new sample and it still changes at 100 ppm.So what should I > do about it? > > ------=_NextPart_000_0017_01C6A142.30B01F40--

At this point, I'd suggest a test trial of the titrets against some other wine - either yours or commercial. If you know the SO2 content of that wine, that'd be best but even without that you should not get over

30-50ppm. Or you could test it against an SO2 solution of known concentration. If the titret batch is bad, the test should confirm that. Otherwise that wine cannot be measure by titrets properly for some reason and you need to use another method.

Or if you're at the bottling stage already and the wine is good and you can't smell excessive sulfite, why not just bottle? Or bottle with small sulfite adition - 10-20ppm - if you intend to age the wine for longer time. Lots of people don't measure sulifte at all and still produce good wine - if you know how much you've added over time and the pH, you can guess pretty well how much you should add, if any, at bottling. Just one more option to consider.

Oh, one more, have you tried diluting the sample? Sometimes red wines are pretty hard to measure otherwise with titrets.

Pp

Don't mean to pick at your post, pp but at first I thought this sounded like a good idea, but on further thought, I'm wondering.

In the first place how would anyone know the ppm of a commercial wine since its not listed and why do you say it should not get over 30-50 ppm since the legal limit is something like 350 ppm in the U.S. And, how would the poster know the SO2 content of any of their own wine since they don't have a good way to measure it in the first place?

In both cases, the known number are total SO2, not free SO2. For the commercial wines, 350 total SO (or 250?) might be the limit, but a decent wine won't get anywhere close to that, especially if you pick a fruity white for the test.

For own wine, apart from what's there as free sulifte after ferment, which won't be more than 10-20ppm, the poster knows how much they added over the lifetime of the wine - from what I remember from the post, the issue was that the _total_ added SO2 was lower than the measured free level of 100 ppm. Free SO2 by definition has to be always (significantly) lower than total SO2, so if you've made additions of say 80ppm over the life of the wine, there is no way your free SO2 will measure at 100ppm.

Also, I find that after measuring sulfite levels over 2-3 years, I have a pretty good idea where my free SO2 is +/-10ppm during bulk aging, so that can be used as an additional sanity check.

Granted, this is a pretty rough check overall, but in this case we'll dealing with a pretty extreme free SO2 value of 100ppm, so I'd still think that a well-made commercial or home wine would measure nowhere close to that, so the test should work.

Pp

piwine.com

Their > Where are some places that test on the east coast?

not trust the titrets. In my opinion, it is better to do this than screw up your wine.

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Did you use Citric Acid in your sulfite solution for sanitization? I seem to recall that that'll invalidate the test rather quickly (and if I remember it failed to work on my meads, which I acidified with Citric).

Jas> I tested from a new sample and it still changes at 100 ppm.