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I’ll happily use the vinmetrica if you’ll send me one! 😁 To Mike’s point, I have most of the items to do an AO and only needed the chemicals. So, cost is one factor. Since I’m not doing a bunch of these all day long, just doing it and seeing the process is another reason.

@BigDaveK Dave, thanks for the recipe, I’m going to start this today. I have two winter honeysuckle bushes that smell just amazing. I was able to pick 8 cups. I think I’m going to use QA23 to enhance the florals, bring the SG up to 1.090, and use white tea for the tannin.

I do have pure O2 I’m using. I had most everything but the chemicals and so I was trying to set it all up as inexpensively as possible. I have compressed nitrogen as well. I will do an experiment with both to see if there’s any difference. Maybe not today though…

Hydrogen peroxide is H2O2 no? SO2 + H2O2 = H2SO4 2SO2 + O2 = 2SO3 2SO3 + 2H2O2 = 2H2SO4 + O2 So would that be twice the amount being measured by using Oxygen versus air or nitrogen?

Welcome to WMT! I’m curious about what MoreBeer has to say. Perhaps there is a collar you can temporarily slip in place on the smaller-neck bottles to help seat correctly in the corker. If it adds any height to the bottle you would have to adjust the depth gauge to ensure the corks seat properly.

My indicator solution came, I’ll have to rerun and try it with nitrogen, I do have some, just more availability of compressed oxygen. I’m curious to know the chemistry of why oxygen won’t work, completely out of personal understanding.

Bryan, great glass! We have a couple from that company when we visited over the summer last year. My son is a pilot and we really liked one of the summer drafts they had. They have a lot of neat aviation themed items incorporated into the place.

Welcome to WMT!

Thank you! I used 3% from a new bottle. It was interesting checking out from the drugstore. I had two 1 L bottles of Mountain Dew… to try the MD wine… distilled water, hydrogen peroxide, a bag of sugar, and a snickers. The gal at the checkout eyed me over like, “and what are you doing with these...

Here we go! Supply line to the flask on the left is compressed air flowing at 1Lpm. I used a pH meter as I’m waiting for the indicator solution. It started at 5.5, went to 4.3 and I added 3ml of 0.01 NaOH to get back to 5.5. If I’ve done it all right, that puts me at 48ppm free SO2. This is for...

Thank you all for the help, I'll post some pictures this weekend. I have just about everything I need. I did get the 25% phosphoric acid from Presque Isle Wine Cellars as it was closer to me, 1L for $33. Our local college where I also adjunct was quite helpful with a couple stoppers and...

Welcome to WMT!

I've been trying to ensure that I have enough free SO2 in my wine by following the recommendations here (1/4 tsp per 5-6 gallons every three months) and love Bryan's idea of dividing that amount by a third for monthly top-offs of barrels. Having watched a few presentations from Cornell on...

Now I have to try this just because… LOL

Welcome to WMT!!

Welcome to WMT!

If these don’t work, I’m really liking the recommendation of @ChuckD. If you used a refractometer initially, that number is pretty accurate for your starting point. Putting it in bulk aging isn’t going to hurt anything and it’s going to help your concord to sit a while also. Then when you make...

Welcome to WMT!

Welcome to WMT!

Welcome to WMT!