The easiest acid measuring method !!!

[Luc]

It took some time, but your patience is rewarded !!!!

Finally I ended my series of 5 stories about measuring acidity.
All 5 parts are now on my web-log. Just in time now the winemaking season has started.

I really urge you to read all parts and in particular part 5 as this describes the easiest method of measuring acidity ever !!!!


I will give you here the links and a short description on what you can find at these pages.

Part 1:
In the first part I show you how to measure acidity by means of an acid testing kit.
This method is perfectly suitable for clear juices.
This method is however less suitable for dark red juices.
The method is based on the colour of the juice changing when the critical point has reached.
And that point is less visible in a dark juice.

http://wijnmaker.blogspot.com/2008/11/zuurmeting-01-measuring-acidity-01.html

Part 2:
Part 2 shows you how to dillute a dark juice for better vieuwing then colour change.

http://wijnmaker.blogspot.com/2008/11/zuurmeting-02-measuring-acidity-02.html

Part 3:
Part 3 examined a method which I encountered in a magazine and that was described often at some forums.
The method consist of de-colouring a juice with active coal.
Part 3 clearly shows you why this method is really bad !!!

http://wijnmaker.blogspot.com/2009/02/zuurmeten-deel-3-aktieve-kool-measuring.html

Part 4:
In part 4 I described the method that is often used and described by forum members.
The so-called reverse method.
A method that is perfectly suitable for measuring acidity in a red juice or wine.

http://wijnmaker.blogspot.com/2009/11/zuurmeting-04-measuring-acidity-04.html

Part 5:
In this part I shoqw you the easiest methiod to measure acidity in ANY juice
wether it is clear or the darkets red. This method clearly shows you when thye colour
changhe happens.
This method is sometimes called paper-chromotography and others call it the white-tile method.
I really recommend this method, as it is the easiest of all.

http://wijnmaker.blogspot.com/2010/09/zuurmeting-deel-5-measuring-acidity.html

Read all 5 parts and measuring the acidity of your wine or mjust will have no more secrets.
If youn want quick results and information just read part 1 and 5.
Part 1 shows you the method and part 5 shows you the easiest way to use an acid titration kit.

Have fun,
Luc

 

[djrockinsteve]

I must admit that I have just recently started testing the acid in some of my wines. I do need more practice to perfect it so this will really help. Thanks Luc

 

[robie]

Wow! I found this VERY helpful. Thanks a lot for sharing your knowledge and experience with the rest of us.

 

[mustang]

help acid to high

I am making 10 gallons of Mustang grape wine (2 5 gallon carboys). I adjusted the acid level of the must, but was not sure of the results, and figured that the acid was still too high. Tasting the fermenting wine, assures me that it is still too hight because it is very sour.. How can I reduce the acid after fermenting?

 

[Woodbee]

Luc, you be the man. Many thanks to you. I hope that you are as appreciated across the pond as you are here. For you to take the time to prepare these blogs for us is truly selfless no to mention generous. And then do it in two languages. Wow-+ Thank you once again.
Brad


~~~~~~~~~~~~~

Luc, je de man. Veel dank aan jou. Ik hoop dat u er net zo gewaardeerd in
de vijver als je hier bent. Voor u de tijd neemt om deze blogs voor ons te bereiden is
echt onzelfzuchtig niet te vermelden gul. En doe het dan in twee talen. Wow-Bedankt
u nogmaals.
Spijker zonder kop
Brad