> I was using a digital Ph meter ( I forgot the brand ), but it is
> supposed to be accurate to the .1. I did calibrate it with ph 7 and
> 4 buffer solution before testing both times.
It's hard to say how accurate your pH readings are, you should be using
a pH meter with an accuracy of .01 and as Ed stated, testing during
fermentation is a ***shoot. If you want specifics on how the Co2
effects your results, I would let someone else explain. I'm not very
scientific, or you can do a search for boiling must, and I'm usre some
of the recent discussions will pop up. We were discussing that just a
couple of weeks ago.
> For the acid titration, I used a kit consisting of a syringe and 10%
> NaOh solution. Following the directions, I added about 4.5ccs of NaOh
> to my 10cc of wine before I got the color change from the indicator.
> According to the dirs, that should be .45% TA as expressed by Tartaric
> Acid (If I remember correctly - It's at home and I'm not ).
Assuming that was your pre-fermentation reading, then your pH had to be
higher than what you were reading. Using the color change method with
red wine is too much of a pain in the arse. Try using the end point of
8.2 pH with your pH meter and using the NaOh from your acid test kit,
and Ed's formula on a previous thread. (do a search for that too)Unless
Ed reads this and can direct you to it. Do this post fermentation.
Sorry to tell youto do searches, but I am at work, don't have my notes,
and don't have time to do the searches ;-( I kinda have to do some work.
> I haven't sulphited yet and am getting worried, but I don't want to
> off the yeast if it's still fermenting.... :)
Don't worry about the sulphite. With your pH being so low, you should
be fine. taste your must, and let it tell you what it needs. Finish
fermentation, conduct your tests again. As far as sulphiting, when I
did my last second run, I didn't add any sulphite to the first
fermentation, until after MLF and didn't add any to the second, until
after MLF. The only thing that went slightly wrong, was, The must of
the second run started getting that deisel fuel smell right near the
end of fermentation. I figured the grape skins were starting to go bad
from no sulphite. I pressed, transferred, and everything smelled just
fine in a couple of days. I gambled by not adding any sulphite until
after MLF, and it payed off. I got an immediate, natural ML,
innoculated it with a commercial ML bacteria, and everything else went
normal. I will be bottling it probably this weekend if my corker shows
If all the world's a stage,
then where's the audience sitting?
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Before you buy.