This past week I picked up my order of fresh juice from California. I’ve got two 6 gallon buckets fermenting right now of Cabernet Sauvignon and a Chardonnay. While I was at the store getting my order I listened in on a conversation one of the staff was having with another customer talking about their SO2 PPM count. They were talking about the varying levels in red and white wines. When I jumped in and asked how to test for them, the guy gave me a testing kit called Titrets® which measures your sulfite. I still have to do a little more reading up on this but it’d be helpful to know this info right before I bottle. From what I understand proper SO2 levels help maintain the shelf life and flavor of your wines.