We goofed with the SO2
So BevPeople do the SO2 calcs with the final juice volume in mind. That is what we did. We wanted 50 ppm SO2 at crush, and we targeted the 60 gallons of wine we hope to have someday.
MoreWine says target the must volume, and they underline the comment! So we should have used 108 gallons for the calculation.
I went back out this noon and added 150 ml of 10% sulphite solution. Now we are at 50 ppm in our must.
The must temp was at 45 F, so it dropped 5 F. That is perfect.
I floated a small bowl of dry ice on the top of the must. This will produce a nice blanket of CO2 on the must, to keep the it from browning in the air.