We're less than a week away from bottling and all was looking good. Mike's SO2 measurements -- which cost $5 a pop for the cartridge -- indicated that there was plenty of SO2 in the wine to ensure long preservation, which is what I want for this prized Nebbiolo. Karen sent a sample of her Nebbiolo wine off to the lab, to compare measurements. Whereas Mike's test indicated SO2 levels approaching the legal limit and the threshold of taste (i.e., way too high), the lab indicated that she didn't have enough SO2. Uh, oh. (One piece of good news ... the alcohol level is at 15.6% -- we're talking about a big, chewy, red wine here folks.) So, here are the issues:
* How best for the small winemaker to test S02 levels without using the lab?
* Without a good method to use down at the farm, which lab in Southern California to use?
Looking forward to your answers soon, as we're itching to bottle!