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10-22-2012

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04-17-2015 1:03 PM

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  • Posted in thread: Anyone have experience measuring the TA of raw cider with a pH meter? on 04-17-2015 at 05:10 PM
    the reason for using ta is to measure the acid that you taste (obviously). the main benefit in
    measuring ta for cidermaking is so you can build up a level of knowledge about what makes a
    good cider, a...

  • Posted in thread: Anyone have experience measuring the TA of raw cider with a pH meter? on 04-17-2015 at 05:05 PM
    With apple juice being so clear is there some reason a simple titration with phenothalien
    doesnt appeal to you as its easier, the color transition is easy to see in cider vs like a red
    wine, all the e...

  • Posted in thread: Anyone have experience measuring the TA of raw cider with a pH meter? on 04-14-2015 at 05:27 PM
    I don't follow this at all. If he has TA of 5 g/L and wants 7 g/L then he simply adds 2 g/L
    malic and he's done. Then there is taste which is what this is really all about. Doesn't malic
    taste more, w...

  • Posted in thread: Anyone have experience measuring the TA of raw cider with a pH meter? on 04-13-2015 at 02:30 PM
    Ajdelange,Thank you for the information. Your thoughts put a bunch of questions to rest I had
    about this process. I'm sure it's going to take some trial and error on my part to understand
    the process,...

  • Posted in thread: Anyone have experience measuring the TA of raw cider with a pH meter? on 04-12-2015 at 04:31 PM
    That's for wine which isn't a problem except that the result is expressed 'as tartaric' which
    isn't much of a problem at all. Tartaric acid is also diprotic with pK's such that it is
    completely dissoc...

  • Posted in thread: Anyone have experience measuring the TA of raw cider with a pH meter? on 04-10-2015 at 04:30 PM
    I'm planning on doing some presses of single varietal, heirloom apples this fall and would like
    to measure and adjust the TA where necessary.Been doing a lot of searches on TA testing and
    coming up wi...

  • Posted in thread: A Brewing Water Chemistry Primer on 03-15-2015 at 05:57 PM
    The Primer says to use 1 tsp (5 grams) CaCl2 per 5 gallons. I think that's a lot. Half that
    much makes more sense to me even though it puts Ca++ under 50 mg/L (but not by much). You
    apparently have di...

  • Posted in thread: A Brewing Water Chemistry Primer on 03-15-2015 at 05:16 PM
    I've been using more and more salts in my beers lately, and my beers have not been getting any
    better, basically getting worse. I got caught up in the vortex of water calculators and am glad
    I have fo...

  • Posted in thread: 0.392 gram of carbon dioxide per hundred milliliters? on 03-01-2015 at 05:14 PM
    Roughly 0.9-1 volumes. Pure water at 16*C (60.8*F) can hold 0.985 volumes of CO2 ( and I'm
    finding estimates for solubility in beer ranging from approximately 0.95-1 volumes ( , and
    clowning aroun...

  • Posted in thread: 0.392 gram of carbon dioxide per hundred milliliters? on 02-28-2015 at 07:19 PM
    Interesting, unless I miscalculated something that is actually 2 volumes... It makes sense that
    the cutoff for "still" allows for a little bit of carbonation, but I didn't expect it to be
    that high.0....

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