I'm planning to test pH and TA of my wine post-fermentation, and am concerned that results might be skewed by dissolved CO2. Options that I can think of include:
- Heat to near boiling (may have to correct for evaporation if it's a small sample)
- Just shake it up (low tech and free, but does it work?)
- Pull a vacuum on the sample (I have a small pump I could use but will need to buy a little vacuum flask and stopper)
I'd be curious to know what methods others use, particularly if anyone has any before/after comparisons!
- Heat to near boiling (may have to correct for evaporation if it's a small sample)
- Just shake it up (low tech and free, but does it work?)
- Pull a vacuum on the sample (I have a small pump I could use but will need to buy a little vacuum flask and stopper)
I'd be curious to know what methods others use, particularly if anyone has any before/after comparisons!