Search results

Yeah I make fairly large batches of the stuff and store it in a fridge. I always have lots available for my future runs of wine ... I have not tried using Invertase for making invert sugar as I have always just used citric acid and heat. I like using complete invert sugar as opposed to partial...

Lots of my wine making is in the area of Country wines. From time to time I will do one via a concentrate. But I don't like using the per-measured, and higher quality concentrates obtained from wine making suppliers because they are sort of boring and not much of a challenge. I would rather use...

Welcome @beano !! I am fairly new here myself but it seems like there is some accurate info to be found here.... I am glad you got bit by the home fermenting bug as it's loads of fun, you save tons of money on your favorite liabation, and with a little studying and practice you can produce beer...

Thanks ... I don't brew beer but the info you provided is sort of what I have been assuming .... Thanks for the info as it helps much ;)

From what I am understanding, you only get partial invert sugar via the acids in wine "must" acting on sucrose and if a person wants a complete invert sugar then kinetic energy (heat) is also required. Some wine makers love to use complete invert sugar in their yeast starters as well as some of...

yeah sort of what I have been assuming...

Thanks ... yeah I am aware that other acids can be used.... I am just wondering if the all of the acid makes it into the must or if it gets converted.... For some reason I can't seem to find anything on the subject.... The only thing I have been able to find was on a chemistry web site and it...

Hello Brothers in wine :)... The Hydrolysis lots of folks use to create their Invert sugar is heat energy coupled with Acidic energy (eq. citric acid) ... Lots of folks use Invertase instead of acid...But when using citric acid instead of Invertase , I am wondering if this poses an acidity...

LOL ... yeah sort of seems that way ... I started out that way as well (a lot of us probably did) .... 5 Gallons seemed like a lot, then 20 gallons seemed like a lot, then 50, then 100.... Then there are all of the experimental batches of Country wines that accumulate... I make far more than I...

@Ajmassa5983 ... I just noticed this old post of yours. Thanks for sharing that data as it's some good info.

Yep, the ole taste buds can sometimes be the best acid tool we have ;) .... But because of variations in vegetables and fruits, it's often difficult to ascertain what's happening in the must without the use of meters and titration testing.... Bananas come to mind... They are very high in malic...

For times when I am doing a darker wine, then I use two meters but for lighter wines I use a strip along with a meter.... The strips have come a long way since I started making wine over 30 years ago as they are easier to read and more accurate than in times past.... I would never rely on just...

This is a totally subjective question, but a fun one none the less .... As such, there can be no real and true answer even though some of us may desire a true answer .... The answer is that it depends upon the personality of the participants..... Some folks are analytical/scientifically minded...

yep, I agree and have multiple meters ... However, I don't find the newer strips to be subjective at all.... Sure it's easier to read a number on a screen rather than to try to match a color against a color on a chart but some of these Companies are producing some very accurate and easy reading...

LOL

LOL .... In my mind, I am about to run out when I am down to 100 gallons or so ;)

You would be correct in that assumption .... HOWEVER, a person can make their meters last longer and provide accurate readings by simple maintenance and cleaning. Again, this is why I use PH strips in conjunction with meter readings..... They have made a lot of progress with PH strips nowadays...

I calibrate my meter before each use as I am sort of picky about my wine acids...... That first meter I had was WAY OFF.... Instead of having a reading of 3.5, it would indicate that it was 5.5 ..... I have all new meters nowadays and they are far superior to the first one I just mentioned...

Not likely that both meters would be faulty at the same time.... Although with my luck that will probably happen ;)....That's another reason why I use test strips along with a digital meter.

yeah, I calibrate each and every time I use one via buffer solutions..... There was something wrong with that first PH meter though..... The good news is that it taught me a valuable lesson about not trusting a reading from just one device..... I ended up drinking lots of overly acidic wine back...