suprasteve
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I ordered a pH tester to retire the strips I had been using (thinking there will be a noticeable increase in accuracy). I've read the range for acid in wine is 2.5-4.5, more specifically 3-3.5 is the 'best' range. I did find this on the forum which helped somewhat:
Dry White Grape Wines..........0.65-0.75%
Sweet White Grape Wines.......0.70-0.85%
Dry Red Grape Wines.............0.60-0.70%
Sweet Red Grape Wines..........0.65-0.80%
Sherry Grape Wines.................0.50-0.60%
Non-Grape White Wines..........0.55-0.65%
Non-Grape Red Wines.............0.50-0.60%
Any easy way to convert TA into a pH, like a simple formula, or is it just one of those low TA means high pH things with no clear answer?
Thanks!
from Keller's website I've been trying to follow this:masta said:Here is the PowerPoint slide show that I presented at Winestock this year:
/images/uploads/20071031_043753_pH_Acid_SO2_in_.pps
Dry White Grape Wines..........0.65-0.75%
Any easy way to convert TA into a pH, like a simple formula, or is it just one of those low TA means high pH things with no clear answer?
Thanks!