Ive been sitting around watching my apple wine fizz for a few days now and have run into the topic of acid testing. Im seeinga great benefit in being able tocontrol the acid levels in my wines. So which method do you guys use? Ive seen two majormethods,either titrationwith reagents, indicators etc. orph meters. The latter beingmore expensive...Just wondering which way to go and get some advice... Thanks!
Acid Testing
- Thread starter darrenlm
- Start date
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Darren,
The basic titration kit will work just fine for testing the TA (titratable acidity) or amount of acid in your wine. A pH meter is mainly used for pH (potential of Hydrogen) which relates to the strength of acid in your wine and also can be used for dark colored wines to help with testing for TA.
I bought a pH meter only for the reason of troubleshooting mead fermentations because the pH can drift low at times and cause the fermentation to stop premeturely.....but I have not had that issue as of yet!
Here are some links to help you understand it:
http://winemaking.jackkeller.net/acid.asp
[url]http://www.finevinewines.com/Wiz/forum/forum_posts.asp?TID=5 41&PN=2[/url]
The basic titration kit will work just fine for testing the TA (titratable acidity) or amount of acid in your wine. A pH meter is mainly used for pH (potential of Hydrogen) which relates to the strength of acid in your wine and also can be used for dark colored wines to help with testing for TA.
I bought a pH meter only for the reason of troubleshooting mead fermentations because the pH can drift low at times and cause the fermentation to stop premeturely.....but I have not had that issue as of yet!
Here are some links to help you understand it:
http://winemaking.jackkeller.net/acid.asp
[url]http://www.finevinewines.com/Wiz/forum/forum_posts.asp?TID=5 41&PN=2[/url]
