acidity

Hi! I am fairly new to making mead, and the title reflects my question. I have read some articles about what TA is considered normal for mead, but none of them explained how to calculate it after titrating with a NaOH solution. I have seen a lot of formulas and methods to figure out the TA for...

I know that when trying to put a wine through malolactic fermentation (MLF), it's important to ensure the pH isn't too low, with 3.4 being a typical minimum for commercial strains. I want to prevent MLF in a wine with a natural pH of 2.75. Is it therefore a safe bet that the low pH will prevent...

I've recently learned how to measure titratable acidity (TA) and have practiced on a white wine which is undergoing active (anaerobic) fermentation. The TA reading is a little high (7.6 g/l, whereas a 'good' range for a white wine is somewhere between 5.5 and 6.5g/l). However, I'm also finding...

In what way (if any) does active fermentation affect (a) pH and (b) TA? I've recently learned how to measure titratable acidity (TA) and have practiced on a white wine which is undergoing active (anaerobic) fermentation. The TA reading is a little high (7.6 g/l, whereas a 'good' range...

Hi, I made a pandan mead recently, it's been aging for 3 months now and after giving it a taste the acidity was at 3.30 which was way too low to my taste. I'm trying to raise it to something more acceptable, using CaCO3. I added 1/2 tsp ground CaCO3 to the 20L / 4.5 gallon (17.03 L) batch 10...

Hello everyone. I hope everyone safe and hanging in there during these tough times. So I have been experimenting wine making using different fuits and am learning new things about the process as I go along. So I have recently taken a small sample (about 500ml) from my lychee wine batch after...

Hey guys, Last night I created 4 one gallon brews. Pomegranate Wine, Strawberry Mead, Blackberry Mead, and Rhubarb Wine. I evenly split up the packet of yeast I had that states it could be used to pitch up to 6 gallons. I prepared the yeast in room temperature spring water and pitched the wine...

I have heard this repeated over and over since the early 1990's and I have always wondered why you shouldn't use metal and whether people are talking about specific types of metal like iron, instead of stainless steel. The reason I say this is because I have seen several videos of companies that...

So I've had one of my beers come out with a pretty low PH post fermentation. I adjust my beer down with phosphoric acid so that it goes into the fermenter with a PH of around 5.0 Typical range I usually end up in would be around 4.3 PH but this particular batch fermented with Gy054 went down to...

So, I made a stout that I really enjoy, sort of. I was great after fermentation, and I was really excited but, on carbonation (admittedly, a tad too much), it took on a strong carbonic-acid (like seltzer water) taste. The foam is still really good -- lots of dark, slightly chocolaty stout...

Greetings! I've been having some trouble when brewing Weissbier. Been cooking up 20 L batches of weissbier with a pH after boiling of around 5.2. Pitching one 11.5 g pack of Fermentis WB-06 at 16°C, oxygenating for 2 minutes at 4L/min and fermenting at 20°C. Unfortunately, I end up with a pH...

I am wanting to test the pH of my wine that i am making. As i am new and a poor college kid, could i by a pool testing kit and use that to check the acidity of my wine? Thanks in advance, Chip