Calculate sulfite additions based on pH and desired molecular SO₂ levels.
Typically 0.8 ppm for dry wines, 1.0-1.2 for sweet wines
Calculated using the formula: Free SO₂ = Molecular SO₂ × 10^(pH-1.8)
Based on laboratory measurements
KMBS is ~57% SO₂ by weight, SMBS is ~52% SO₂ by weight
Amount = (Required Free SO₂ - Current Free SO₂) × Volume (L) / 1000 / SO₂ content