roadwarriorsvt
Senior Member
- Joined
- Feb 9, 2011
- Messages
- 489
- Reaction score
- 20
So I started my lilikoi (passion fruit) must tonight. Instead of using lots of fruit, I started with about 3.5 gallons of pure lilikoi juice that I steam juiced. I added 5 cans of Welch's White Grape concentrate, some yeast nutrient, enegizer, 1/2 tsp. grape tannin, 5 k-meta tabs, and some lilikoi syrup (a little too much) to SG of 1.102. When I tested my acid with my acid titration kit, ( 0.2N) I added all 10cc's of sodium hydoxide with NO color change. Added another 5cc's and barely a change. Instead of a 15cc sample of pure must, I tested a second time using only 5cc's of must and 10cc's of water, for my 15cc sample. With only 1/3 of actual must, it took 7cc's of sodium hydroxide to get a constant color change. So if my math is correct, theoretically, my acid levels is at .21%? Even calcium carbonate will only reduce acid about .4% if I read the tutorial on here correct. Should I cut the must with water in addition to calcium carbonate? And where can I purchase calcium carbonate. My LHBS doesn't carry it. Need some advice asap as my must is awaiting some pectic enzyme in 12 hours, then some yeast to get it all going. I haven't used my new MW101 ph meter since it came with a dried out probe. Directions said to soak it in some type of solution if the probe goes dry, but I don't have their solution. I did use those cheap, less accurate PH test strips. It looks like the PH may be around 3.0-3.2 +/-. All advice is appreciated.
Last edited: