Luc
Dutch Winemaker
- Joined
- Nov 5, 2006
- Messages
- 1,615
- Reaction score
- 48
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
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