djrockinsteve
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How To ...Take an Acid Test.
Acid test kits are available for less than $10.00. They contain a Syringe, Neutralizer, Indicator, a beaker/cup and directions.
For learning how to take an acid test with a ph meter please go to this link.
http://www.winemakingtalk.com/forum/showthread.php?t=11244
Take a small sample of your must/wine and place 10 cc/ml in the beaker/cup. Add 3 or 4 drops of the Indicator solution, stir.
Using the syringe pull out 5 to 10 cc/ml of the neutralizer solution. Add 2 cc/ml at a time to the beaker/cup and stir. Note that there is a pink color where the solution is added. Stir.
Repeat adding the neutralizer until the sample turns and remains pink. (After adding 4 cc/ml you may wish to add 1 cc/ml at a time). Do not be concerned with the color change until it turns and remains pink.
Now take the number of cc/ml you have added and multiply by .075 The answer you get is the % of acid for your must/wine.
Example, If you added 8 cc/ml of neutralizer solution then it turn and remained pink, you multiply 8 x .075 to get 0.60% (point 6 percent) acidity as tartaric.
Dispose of your test sample and never add this back into your wine or drink it. These chemicals are poisonous. Wash your hands carefully when finished.
Desirable Acid Contents of Wines/Musts;
Red Grape-0.60 - 0.75%
Rose' Grape-0.60 - 0.65%
White Grape-0.65 - 0.80%
Dessert Grape-0.60 - 0.70%
Sherry-0.50 - 0.65%
Most Fruits-0.55 - 0.65%
For Reds and dark colored wines/musts add 20 cc/ml of water (preferred distilled) to your sample to make the color change more evident. Red wines/musts will turn gray as opposed to pink for whites.
Conduct the acid tests in bright light and place sample on a white surface such as a sheet of paper.
Adjust the acidity of your wine/must if needed. Having the proper acid will allow for an easier fermentation, better longevity and better taste to the final product.
Acid test kits are available for less than $10.00. They contain a Syringe, Neutralizer, Indicator, a beaker/cup and directions.
For learning how to take an acid test with a ph meter please go to this link.
http://www.winemakingtalk.com/forum/showthread.php?t=11244
Take a small sample of your must/wine and place 10 cc/ml in the beaker/cup. Add 3 or 4 drops of the Indicator solution, stir.
Using the syringe pull out 5 to 10 cc/ml of the neutralizer solution. Add 2 cc/ml at a time to the beaker/cup and stir. Note that there is a pink color where the solution is added. Stir.
Repeat adding the neutralizer until the sample turns and remains pink. (After adding 4 cc/ml you may wish to add 1 cc/ml at a time). Do not be concerned with the color change until it turns and remains pink.
Now take the number of cc/ml you have added and multiply by .075 The answer you get is the % of acid for your must/wine.
Example, If you added 8 cc/ml of neutralizer solution then it turn and remained pink, you multiply 8 x .075 to get 0.60% (point 6 percent) acidity as tartaric.
Dispose of your test sample and never add this back into your wine or drink it. These chemicals are poisonous. Wash your hands carefully when finished.
Desirable Acid Contents of Wines/Musts;
Red Grape-0.60 - 0.75%
Rose' Grape-0.60 - 0.65%
White Grape-0.65 - 0.80%
Dessert Grape-0.60 - 0.70%
Sherry-0.50 - 0.65%
Most Fruits-0.55 - 0.65%
For Reds and dark colored wines/musts add 20 cc/ml of water (preferred distilled) to your sample to make the color change more evident. Red wines/musts will turn gray as opposed to pink for whites.
Conduct the acid tests in bright light and place sample on a white surface such as a sheet of paper.
Adjust the acidity of your wine/must if needed. Having the proper acid will allow for an easier fermentation, better longevity and better taste to the final product.
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