Search results

I purchased three 59 gallon neutral barrels from a local winery. The barrels had just been emptied, cleaned and sulfur gassed. I am racking from carboys but have not had the time to do it for a month since I got the barrels. When I got the barrels one had a bung pop out as I was unloading and...

Took a sample of about one hundred Syrah berries from my vineyard. Ran some tests and results seemed abnormal. Brix: 23; pH 3.13; TA 9.65. This low pH, high TA is not what I have seen in the past and got me wondering about my pH meter and my NaOH solution. I calibrate the pH meter frequently...

I'm confused about bound SO2 and free SO2. Am reading: it was "determined that for white table wines it was necessary to have 0.8 mg/l of this[molecular form of free SO2] to control wine spoilage organisms." Obtaining 0.8 mg/L of free SO2 is dependent on pH. At pH 3.2 you need 23 ppm of free...

Can someone please inform me of the mls of distilled/deionized water required to make a 0.0667N NAOH solution from a .2N NAOH solution?