I am making a Cabernet Sauvignon. It appears that malolactic fermentation is finished. After racking, I intend to lower the room temp to about 10C for aging in 54ltr demijohns. Do I need to add SO2 now or can I wait until bottling time? Thanks Joe
NOW - and also check SO2 level before bottling. You may need to add more then also - especially if your bottling process is going to expose the wine to a lot of oxygenation.
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