u/Buddah_Chillz420

Hey everyone,
I’m curious to see how different cellars and tiers of production manage their sulfur dioxide monitoring. Whether you are a home winemaker, a boutique estate, or running a massive commercial operation, what is your primary go-to method for routine Free and Total SO2 analysis?

Drop your vote below, and feel free to share your setup, volume, and why you love (or absolutely despise) your current method in the comments!

Your answers are much appreciated for a wine project looking to leverage medical testing equipment for our benefit.

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