I was leafing through a copy of Australian and New Zealand Grapegroer and Winemaker (a publication that could really use a shorter name) and saw an article on a new product for removing Sulphur Dioxide or preservative 220 from your wine. The product is called SO2GO. Essentially it is something you add to to your wine. The active ingredient is dilute Hydrogen Peroxide. I know this sounds scary but it actually oxidises the Sulphur dioxide to create SO4 (fairly much harmless at these levels) and a byproduct of water.
Additionally this method is used in wineries regularly to remove excessive SO2 from wine.
The product is available in Australia only at present but considering that New Zealand has the same food standards I can’t see why it couldn’t be sold here. Find out more at their website.
If you have 27 gallons of red must, how much water is best added to the so2, so you can mix the so2 in very well, all the way to the bottom of the poly barrel. thank you for any and all help. Tom Marvin