My Cabernet is at the tail end of fermentation (my first batch from grapes rater than a kit) and I'm ready to pitch the ML culture (from Wyeast). Everything I've read says that the free SO2 needs to be below 15ppm. I think that I'm around 30. How do I get the SO2 to drop or do I really need to?
I bought the Chemetrics tester but with the red wine, it was very difficult to pinpoint the endpoint of the titration. Are there better test kits or is this something I can put together myself?
-Danno