Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Acid%
Reply
 
Thread Tools
Old 07-12-2013, 10:17 PM   #1
kristofer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Posts: 25
Liked 1 Times on 1 Posts
Likes Given: 4

Default Acid%

How do you test acid % of red grape wine from concentrate if you don't have an acid test kit? I know it is supposed to be .65% or between 2.2 to 3.6 ph. Any and all help is greatly appreciated.


kristofer is offline
 
Reply With Quote
Old 07-12-2013, 10:23 PM   #2
WVMJ
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
WVMJ's Avatar
Recipes 
 
Join Date: Dec 2012
Location: Karnage, WV
Posts: 1,346
Liked 142 Times on 134 Posts
Likes Given: 22

Default

If you dont have a pH meter you have to use your tongue! WVMJ

Quote:
Originally Posted by kristofer View Post
How do you test acid % of red grape wine from concentrate if you don't have an acid test kit? I know it is supposed to be .65% or between 2.2 to 3.6 ph. Any and all help is greatly appreciated.


__________________
Country Wines with WVMJ
WVMJ is offline
 
Reply With Quote
Old 07-12-2013, 10:40 PM   #3
novalou
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 600
Liked 36 Times on 35 Posts

Default

Quote:
Originally Posted by kristofer
How do you test acid % of red grape wine from concentrate if you don't have an acid test kit? I know it is supposed to be .65% or between 2.2 to 3.6 ph. Any and all help is greatly appreciated.
Get an acid titration kit.
novalou is offline
 
Reply With Quote
Old 07-13-2013, 05:36 PM   #4
saramc
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: suburb of Louisville, KY
Posts: 1,743
Liked 149 Times on 135 Posts
Likes Given: 1

Default

I would invest in a pH meter(+the control/calibration solutions) and an acid test kit. The pH meter makes the TA testing so much easier, no guesswork as you try to decide when solution does/does not change color, etc. If just using an acid test kit it can be very difficult to get reliable results on reds, but there is the 'white tile method', http://www.bcawa.ca/winemaking/AcidControl.htm
__________________
Motto: quel che sara sara
saramc is offline
 
Reply With Quote
Old 07-14-2013, 11:51 AM   #5
Turnerdude1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Posts: 212
Liked 4 Times on 4 Posts

Default

I got the kit, but find it hard to read...so going to spring for the PH Meter. Questions is can you add the acid blend anytime or do you do it when you pitch the yeast?
Turnerdude1 is offline
 
Reply With Quote
Old 07-14-2013, 07:13 PM   #6
WVMJ
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
WVMJ's Avatar
Recipes 
 
Join Date: Dec 2012
Location: Karnage, WV
Posts: 1,346
Liked 142 Times on 134 Posts
Likes Given: 22

Default

YOu can dilute the sample with distilled water, you are measuring how much acid is in the sample not what its concentration is when you are measuring it. Also if you use a very white tile you can put drops of the sample on it to compare, and always go past what you think is the stopping point to turn the sample color all the way to dark so you know everything worked and that you can reach the endpoint. WVMJ

Quote:
Originally Posted by Turnerdude1 View Post
I got the kit, but find it hard to read...so going to spring for the PH Meter. Questions is can you add the acid blend anytime or do you do it when you pitch the yeast?
__________________
Country Wines with WVMJ
WVMJ is offline
 
Reply With Quote
Old 07-15-2013, 11:36 AM   #7
Turnerdude1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Posts: 212
Liked 4 Times on 4 Posts

Default

The reason I asked about when to add acid blend is that I mix my blackberry wine with other red wines so was wondering if I could add it after fermentation..
Turnerdude1 is offline
 
Reply With Quote
Old 07-16-2013, 07:41 PM   #8
kristofer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Posts: 25
Liked 1 Times on 1 Posts
Likes Given: 4

Default

What is the best water to use when making wine? Eg...distilled, drinking, purified, well water ect...? Thanks
kristofer is offline
 
Reply With Quote
Old 07-17-2013, 11:31 AM   #9
Turnerdude1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Posts: 212
Liked 4 Times on 4 Posts

Default

I use tap water but have a super good house filter. If you have a lot of chorine in your water let it sit for 24 hours and it will evaporate.
Turnerdude1 is offline
 
Reply With Quote
Old 07-18-2013, 04:47 PM   #10
Jacob_Marley
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Detroit
Posts: 1,167
Liked 266 Times on 199 Posts
Likes Given: 101

Default

pH and Acidity are two different things.

Just mind the pH so that you can keep the yeast happy and the infections down. Test tape works fine.
For acidity ... you don't necessarily need to do titration ... just tasting the wine works for most initial winemaking purposes as far as judging acidity.

If you are going to buy a pH meter, I'd strongly suggest you first read-up on what is necessary to keep it functioning. This is not a piece of equipment that just sits there at no cost ... it has a shelf life with regard to it’s storage solution and regular maintenance needs.

But as far as your red grape wine concentrate you mentioned ... the good news is that most all grape juice products have a reasonable initial profile of pH and acidity. So you can reasonably just go ahead and ferment. As far as knowing pH so that you can understand “free sulfites” ... All that is good to know, but adhering to the “standard additions” for sulfites and using good sanitation will work fine.

All that said, for an intermediate or “advanced beginning” winemaker you should know how to take pH, and acidity (TA) readings through titration. The meter is fine too ... just know what it means to use it accurately and maintain it and the costs.


Jacob_Marley is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Phosphoric Acid vs Lactic Acid Yooper Brew Science 36 03-05-2014 01:18 AM
decoction, acid rest, and acid malt mjohnson All Grain & Partial Mash Brewing 0 05-02-2013 05:57 PM
Citric acid or phosphoric acid? pjj2ba Brew Science 18 01-10-2012 04:19 AM
Is acid blend the same as asobic acid? thrstyunderwater Wine Making Forum 3 09-24-2011 06:03 PM
Is Acid Blend the same as wine Acid Blend? jrohan Recipes/Ingredients 2 11-07-2009 05:27 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS