Does anyone know the maximum amount of H2O2 that can be added to wine in order to reduce SO2? I know I need an SO2 meter but at this point I don't have one and haven't gotten around to ordering one over the net.
I have 5 gal of a Pinot Gris kit and I accidently added the potassium meta packet before it was dry. I've splashed racked 3 times and added 0.7 ml/gal 3% H2O2 on one occaision and have now added another 1.4 ml/gal with an addition of EC-1118. No joy. If I'm going to toss it I might as well go to the limit first. The SO2 has been lowered by 30 ppm with the above additions and perhaps another 20 by the splash racking. Another 1.4 ml/gal perhaps?
Don