I am relatively new to wine making but am beginning to try and test the acid levels (accurately) in my wine and compensate if needed. My last grapes I bought were from our local university extenstion and he said the titratable acid was 7.51 g/l. I'm not sure if my little kit and his more extensive ability to test are testing the same thing because after I tested my already fermented wine the acid level seemed to low. My acid level from that little testing kit home winemakers buy (sodium hydroxide and that color solution) was .4 ish. So, what did he test and what did I test? I never quite trust my testing. I haven't put it on oak yet but I have fined it and put it in cold storage. The cab seems pretty tasty, the sangiovese very light and the sirah, heck, I can't tell about it. tart maybe.
Thanks for your help,elisabeth