Too much SO2

[William]

Hi John,
In making strawbverry wine, I rinsed out my containers with full strength SO2 and did not rinse out the SO2 with fresh water. I now have 100 PPM of So2 (Same reading with viniferm and titrate testing).

Any solution available?

I added Kleer to 2 gallons of The Strawberry wine and 24 hrs later 1 gal. had a scum on top. It has not cleared. The Kleer was an unused package that I opened about 4 wks ago. Any advice would be helpful as I have 20 Gal that I have not touched and is finishing fermenting.
Thank you for your help,
William

[grapeadmin]

Racking or transferring the wine back and forth between vessels with lots of splashing. Does it seem to effect the aroma/taste?

The last option would be to add a solution of hydrogen peroxide but you only want to do this as a last resort. Try the racking and slashing to reduce it.

Problems with the superkleer usually happens when you put the wrong packet in first. Did you add both packets? Which order did you add them?

john

[William]

Thank you for your response.
The packets were added in proper order. I went to remove the scum and it sank to the bottom. The wine is a little fizzy./...maybe fermentation is not done after 6 weeks.
What is the proper amount of SO2 to maintain while ageing? Do you have a chart factoring in PH?
Thanks,
William

[grapeadmin]

If it sank, just rack the wine off the sediment. It is not unusual for a wine that is only 6 weeks old to be fizzy. It could be dissolved co2. Racking and a bit more bulk aging will get rid of that. Here are some benchmarks:

Free sulfite required (in ppm) to
preserve a wine during aging and at
bottling depending upon color of wine and pH.

pH White Red

2.9- 12 / 8
3.0- 12 / 9
3.1- 16 / 10
3.2- 20 / 13
3.3- 26 / 17
3.4- 33 / 20
3.5- 40 / 25
3.6- 50 / 30
3.7- 63 / 40
3.8- 80 / 50
3.9- 100 / 62
4.0- 124 / 78

john