Це відео не доступне.
Перепрошуємо.
Measuring Sulfites in a Wine. Make Wine Like a Pro Winemaker
Вставка
- Опубліковано 24 лис 2019
- SO2 Analyzer Kit: morewinemaking...
Magnetic Stir Plate: morewinemaking...
Free SO2 Chart: vinlab.com/wp-...
Winemaking website: www.smartwinem...
Support The Home Winemaking Channel: / makewine
If you are serious about winemaking, you will want to get serious about SO2 management. In this video, we will be performing a Free SO2 testing on several wines. To make the test much easier, I am using the Vinmetrica SC-300 SO2, pH, and TA analyzer. This test can also be performed with the Vinmetrica SC-100A in exactly the same method. The method that this analyzer uses is the ripper method which is much faster than using the Aeration-Oxidation method. Once you know your Free SO2 numbers, it is time to make adjustments. In this video, we will also cover how to adjust the sulfite levels in your wine including the necessary calculations.
Hey I recognize that 6 Mile wine glass! Glad you were able to stop by, we'd love to have you visit sometime if you'd ever like to do a video here!
Very nice, thanks! Just wanted to add that it's a good idea to keep a box of sodium bicarbonate (baking soda) handy to neutralize any spills of the Acid Solution or of a wine sample with the Acid Solution added to it; also to neutralize the spent reaction for safe disposal. - Rich from Vinmetrica
Just used my new vinmetrica and your video - FANTASTIC! Thank you so much!
That is great! I am glad that it was helpful for you!
Watched this, finally invested an a Vinmetrica unit (no affiliate links in Canada, so I owe you a beer, I suppose).
Just watched twice before I actually run the tests. Thanks for doing these and sharing.
This is great, thanks again for another fine video
Thanks for this great video. I'm so done using a color based test kit. It's almost impossible to match the color exactly. I'm going to order this test kit tonight. Thanks again Rick for sharing your expertise.
Awesome! Glad it was helpful! I put a link for the SC100a in the video description. If you already have a pH meter that one will probably be all you really need. The SC300 has a pH meter and the ability to run a TA test (which you can do with a pH meter). The SC-100 is just for SO2 testing.
Great channel. Can you do a video on degassing. Whether to do it manually or naturally over time?
Is higher number of free so2 the better of the other way around?
I just bought the PH 60 ph tester kit you recommended. I have 500lbs Cabernet Sauvignon . For test the ph of them, should I only calibrate the 4 only or two with the 7 ph as you had said in the video that it is about to 3.8 at normal range?
How am I still finding videos I haven't liked before!? *click*
Will a higher ABV wine age okay without sulfites? I wonder how bad sulfites are for the gut flora. Anyone know of any studies on this?
Is adjusting sulfates only for red wine, or is it also important in making white wine?
I enjoy your channel but have an unrelated question. I have a chance to buy a used Ricco La Spezia grape destemer and crusher. I've mostly made fruit wine but would like to use it for grapes in the future but mostly for pears (for perry). I also recently got a grape/fruit press. Do you think this is going to work for me? Also if you have any info in the future about natural wine I would love to hear about it. Cheers!
Great tutorial, thank you.
Can you discuss why you choose the unit you did vs the cheaper unit or others that may be on the marketplace?
The SC-300 has a lot more capabilities but most people probably won't need them. You can add additional probes to measure dissolved oxygen, residual sugar, potassium or sodium with the SC-300. It can also be used to measure pH and TA, though this is also possible with just a normal pH meter. If you are planning on measuring primarily SO2, pH, and TA, I would probably recommend a SC-100A and a pH meter with accuracy to 0.01pH, like the Apera pH60. If you already have a pH meter, I would still recommend the SC-100A, which will save you quite a bit of money. If you are interested in eventually running some of the more specialized tests like dissolved oxygen or potassium, then the SC-300 would be the way to go.
@@TheHomeWinemakingChannel Thanks so much for taking the time to put this response together and in general all of these videos. They really helped me a lot over the last year.
Great Video... I have a huge problem with my sulfites where I added way too much metabisulfite into my wine, and I am up to about 400 on the scale. I am trying to use food-grade hydrogen peroxide to bring it down. Is this wine fixable or is it too far gone? Thanks
Or you could age it for 200 years. 400 is pretty high to fix but you can try. I would not plan to add any more sulfite, so don't adjust it to where you want to be. Adjust it to about 2x where you want to be so that it gradually gets where you need it in the next 6 months or so of aging. You can also use that 400ppm wine to adjust the SO2 levels on your other wines so it basically becomes a blender. You have a lot of potassium now which will also make the wine a little tartrate oversaturated so you should plan to cold stabilize it.
Great Video - Thank you - How long have you had the vinmetrica? do you use the vinmetrica for your ph testing too? is it more complicated or better or worse than the MW102 which had been recommended ($125) do you have a the link to the video where you test TA with the ph meter? - thanks
I have had the vinmetrica for about two years. I don't use it for pH testing since I have have an apera pH meter already and don't have a pH probe for the SC300. It is very simple. All the pH meters I have used are very simple really. If you already had a pH meter I would suggest the SC100 to save a few bucks. If you search measuring TA with a pH meter you should see the video that I have on that.
You are much appreciated. I have learned a great deal by watching your video’s. You mentioned a chart that shows PH to free SO2... do you have a link to that? Also, I have started malolactic conversion on a few varsity’s of wines this year and am wondering if you have a chart that recommends PH and free SO2 levels for pre-MF ? I have heard you speak of MF often in your videos but wonder if you have made one walking through all the steps ? Thank you again.
Tod
Hi Tod. Glad I can be helpful!! I just added a link to a free SO2 chart in the video description. Pre MLF you are going to need very little SO2 since the wine is generally saturated with CO2, high in tannin, and may have a bit of leftover yeast which also grab up oxygen. I usually don't add much, if any SO2 between primary fermentation and MLF. I will occassionally add about 10ppm if the wine has been on the skins extra long but that is probably mostly gone after the action of pressing. Some MLB cultures have higher tolerance to SO2. In general, you are probably going to want stay below about 0.2 molecular SO2 or 1/4 what you would want when actually trying to protect the wine from microbial activity. You can measure dissolved oxygen if you are dealing with barrels, but a topped up carboy is pretty safe for those first couple months.
What happens if you royally messed up your wine by adding too much potassium metabisulfite (1.4g) into your wine.... Is it prudent to rack it a bunch of time to get the sulfites down? Or can you?
1.4g into what volume of wine? Into 6 gallons, that is only about 35ppm free SO2 which is very reasonable.
@@TheHomeWinemakingChannel awesome thanks so much! I have to read a lot on this S02!
You say that you previously showed the "Aeration Oxidation" method. Which episode was that in?
Here is a link for aeration oxidation style test. ua-cam.com/video/OMYH8sgWps4/v-deo.html
What you do if you get higher SO2 in wine sample
It depends how high. It will go down over time as free SO2 binds or oxidizes. I'd just give it some time and wait to bottle until it is in check. If it is really high you can give the wine a little air briefly. You can remove SO2 with hydrogen peroxide bit it can also oxidize favorable components of the wine so I generally wouldn't recommend it.
How often do you check your SO2 when bulk aging?
Hi, it depends on what you are bulk aging in. In a topped up carboy I usually check once at the time of bottling, unless I suspect a problem. Every time I rack I add about 30-40ppm free SO2 but I usually only rack when absolutely necessary which is about two times. In addition to your original dose, this will make up for most of the SO2 that binds with natural wine components as well as oxygen during the time of racking. When I bottle I measure and adjust if necessary which is about half the time. When working with barrels you will want to measure every month when you top up. The free SO2 can vanish very quickly with the miniscule oxygen contact that a barrel will impart. Generally what will happen is the wine will taste unusually good one month since no SO2 is there to bind desirable aromas, then the next month or will be severely tainted with vinegar. Gotta be super vigalant with barrels.
Great info. I use the other method of testing for SO2. Which you have done a video of also. Question. How long does it take for the SO2 to integrate into the wine? I retested right after an addition and the addition didn't equal what the calculation were. Should I wait a day or two. I don't want to over sulphite
You definitely want to pre-dissolve the SO2 in water or wine before adding and mix well. Also, over time your potassium metabisulfite will oxidize and lose effectiveness. In general, if you wait a day, your numbers should be right on. I'd attribute any difference to old sulfites or any oxygen that may have been introduced in the process and may have reacted with the free SO2.
Don't fight sulfites.
Amen to that!