Acid Levels

[Zog]

I have a few questions regarding acid levels. The first batch of wine I made was definitely not acidic enough. Unfortunately I didn't figure this out until after I had bottled it. I'm making a couple more batches now and don't want to make that mistake again. So I bought an acid test kit that uses the titration method and I'm trying to figure out how to use it.

When is the best time to test? Can it be done at any time?

Is there a reference for desirable acidity levels in various types of wine? Right now I have a batch of chardonnay and chianti going, but I wonder if there is a reference list for various types of wine.

Is the titration method better than those little meters that are available?

I understand that acid can be added if the level seems low. When can this be done?

Thanks.

 

[djrockinsteve]

Technically you should test the acid range before and after fermenting. If your acid level is way off, usually from home grown fruit, you may have trouble fermenting. Your acid level should decline a bit after fermentation.

Basic ranges are .55 to .85% for finished table wines. Acid levels for grapes are .65 to .85% Grapes grown in cool climates usually have too much acid.

If you bought juice from a professional supplier they usually adjust acid and will sulfite the juice. Ask them when you buy your juice.

I use an acid test kit. Some folks use the meter. Either is good as long as you follow the directions. When in doubt check it twice.