WTD
Well-Known Member
google tells me alot about sulfites but i want to ask around here. Its hard to tell whos right as they are all different
Is PPM the milligrams per Litre? so if i add one 440mg campden tablet to 5L demi it will be 440ppm divided by 5 which equals 88mg/L, is this 88PPM?
what is a good sulfite level for a red wine to be stored a few years? google says some comercial ones can contain up to 200ppm for dry reds but no more as regulations dont allow it?
Is 88mg/L good enough to store for at least 5 years or should i do 2 campden tablets like the packed says which makes it 176mg/L (176ppm????).
Ive done the 2 like the campden box says in the past but im wondering if this has been over kill and i can get away with using one at first racking after secondary.
Reason i ask is im going to buy alot of shiraz grapes and i dont want to use too much or too less sulfites. looking for a good ball park figure. If it is a tad high can a decanter fix any smells issues?
I dont have a Free SO2 kit.
Thanks
Is PPM the milligrams per Litre? so if i add one 440mg campden tablet to 5L demi it will be 440ppm divided by 5 which equals 88mg/L, is this 88PPM?
what is a good sulfite level for a red wine to be stored a few years? google says some comercial ones can contain up to 200ppm for dry reds but no more as regulations dont allow it?
Is 88mg/L good enough to store for at least 5 years or should i do 2 campden tablets like the packed says which makes it 176mg/L (176ppm????).
Ive done the 2 like the campden box says in the past but im wondering if this has been over kill and i can get away with using one at first racking after secondary.
Reason i ask is im going to buy alot of shiraz grapes and i dont want to use too much or too less sulfites. looking for a good ball park figure. If it is a tad high can a decanter fix any smells issues?
I dont have a Free SO2 kit.
Thanks