Other Testing Kits

[RegionRat]

Do any of you test TA in kit wines?

RR

 

[novalou]

Do any of you test TA in kit wines?

RR

Nope. The kits are already acid balanced.

 

[ibglowin]

As stated no need to on a kit, thats part of what makes them easy to do and less equipment needed.

 

[TonyP]

I agree with the earlier posts, but that's not to say kits can't have problems that appear to be acidity. Is there a current problem you're concerned with?

 

[SouthernChemist]

I think the problem with kits as I understand it is that testing results you get pre-fermentation are not valid due to the way kits are made. Testing can be done post-fermentation. The kits are supposed to be acid balanced already, but that's in the minds of the manufacturer, of course. I doubt the vast majority of people make any changes.

 

[olusteebus]

I have not done it but it may be a good idea if you are making an inexpensive, 4 week kit, it may be a good idea to check it if you only add water to make 5 gallons versus 6.

 

[TonyP]

I have not done it but it may be a good idea if you are making an inexpensive, 4 week kit, it may be a good idea to check it if you only add water to make 5 gallons versus 6.

I know there's some debate on this, but I'm not in the camp in favor of reducing the dilution (concentration) of the kit. In my view, kit makers have already blended their kits (or anticipated a blend), and fooling with the mix will often produce unanticipated results.

That's not to say I follow directions precisely or don't make changes, because I'm guilty of both. I change the primary / secondary fermentation mix and use my own yeast process, add my own oak, and invariably lengthen the overall process. I don't however, fool with the blend.

 

[RegionRat]

I agree with the earlier posts, but that's not to say kits can't have problems that appear to be acidity. Is there a current problem you're concerned with?

Thanks for the reply. I am not having a problem. I was just curious if any of the more experienced kit maker check acid levels when making kits. That all.

RR

 

[robie]

best thinbg to do with a kit is to taste test it for an acid level, which is right for you.

Pour a reference sample and don't modifiy it. Then pour a couple more samples and add differeing amounts of acid to each. Stir it in really well and let it set for a few minutes

Taste test them against the reference.

It's not about what the TA measures out to be, it's all about how it tastes.

 

[olusteebus]

best thinbg to do with a kit is to taste test it for an acid level, which is right for you.

Pour a reference sample and don't modifiy it. Then pour a couple more samples and add differeing amounts of acid to each. Stir it in really well and let it set for a few minutes

Taste test them against the reference.

It's not about what the TA measures out to be, it's all about how it tastes.

Don't mean to hijack but approximately How much acid would you add. It seems that it would be a very small amount and if so, how would you measure out something that small.

 

[novalou]

Don't mean to hijack but approximately How much acid would you add. It seems that it would be a very small amount and if so, how would you measure out something that small.

I make small adjustments prior to fermentation. 1 oz of tartaric acid will bump up acid by 1.5 g/L. (For a 5 gallon batch).

 

[robie]

Don't mean to hijack but approximately How much acid would you add. It seems that it would be a very small amount and if so, how would you measure out something that small.

Just to taste test in a small glass, you add only a few crystals.
To get accurate, you need one of those graduated vessels, so you know exactly how much wine to which you are applying the acid. Then, you have to factor it up.

It is not easy because of the small quantity of acid, but you can figure it out. I would add only half of what it calculates out to be; let it set a couple of days, then repeat the taste test. Acid addition can be tricky.

 

[Polarhug]

I test kits but I don't adjust normaly. It's just for practice and experience. Since i'm new at the hobby (less than 5 years) it helps me with my non-kit wines and what I should be looking for at the start and finish. And i'm ocd and like to write all that crap down LOL

 

[BernardSmith]

I have never made wine from a kit but I agree with Polarhug. I would think that IF kits are already designed to have the optimum acidity, then testing the TA is more about developing the skill of testing for TA and pH and perhaps in gaining a better appreciation for differences that different TA and pH can have on flavor and other measurables (SO2 and CO2 etc )

 

[Polarhug]

I have never made wine from a kit but I agree with Polarhug. I would think that IF kits are already designed to have the optimum acidity, then testing the TA is more about developing the skill of testing for TA and pH and perhaps in gaining a better appreciation for differences that different TA and pH can have on flavor and other measurables (SO2 and CO2 etc )

It's nice to have a bar set, that way I can shimmy right under it!