Molecular SO₂ to hold a still wine or cider at, mg/L.
0.8 mg/L is the usual winemaking figure. It's high enough to hold off
Brettanomyces and spoilage lactic bacteria, and low enough that you can't
smell it. It's only a default: a sweet wine going into bottle is often taken
higher, and a dry red kept under CO₂ lower.
Molecular SO₂ to hold a still wine or cider at, mg/L.
0.8 mg/L is the usual winemaking figure. It's high enough to hold off Brettanomyces and spoilage lactic bacteria, and low enough that you can't smell it. It's only a default: a sweet wine going into bottle is often taken higher, and a dry red kept under CO₂ lower.