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 'Preventing Spoilage Mechanisms' and 'Malolactic Fermentation Methods', and from watching the dialogue here, it seems like assessing free SO2 especially in barrels doesn't seem so difficult or expensive. That being said...
The process of assessing Free SO2 by Aeration / Oxidation seems pretty straight forward as described in several places online including this one by
Enartis. There's also a video series on the
MoreWine! website with their
process.
There are also several videos on the internet, and one such video I found related that you didn't need to use the indicator solution of methyl red & bromothymol blue (although helpful) and that you could just use your pH meter and ensure you're starting and ending at the same number (he used 5.0). Using a pH meter would also reduce the chemicals needed, as wine would be below 5.0, brought up to 5.0 by a base solution, go through the aeration/oxidation process and then see how many ml of the base solution it would take to get back to 5.0. Has anyone assessed their free SO2 this way?
Follow up question, instead of using a vacuum to pull the vapors through the setup, or an air pump to push them through, could I use compressed oxygen delivered at the recommended 1L/min flow rate? I have a pretty good supply of compressed oxygen available to me. 10-15 minutes at 1 L/min is quite minimal.
Thank you much....