disregard the last ph and acid post - PLEASE answer this one!

disregard the last ph and acid post - PLEASE answer this one!

Post by Tom » Sat, 23 Sep 2000 04:00:00




Quote:
> (was very confused before, but i think i have it straight
> now, just don't know what to do about it)

> i used an acid test kit, hard to tell when the color changed, but i think
> the acid was just about .4 (slightly above that)

> for that, i think i'm supposed to add tartaric acid until it gets up to
.6,
> right??

You can start with that.  Just calculate how much tartaric to add to bring
it up by 2 grams per liter.

Quote:
> now the pH i got was 3.7
> that's considered high, right?
> so how do i correct that?

The tartaric addition will move the pH down.  Just add tartaric until the pH
is around 3.3 or so.

Tom S

 
 
 

disregard the last ph and acid post - PLEASE answer this one!

Post by Markygoa » Sun, 24 Sep 2000 09:56:29


(was very confused before, but i think i have it straight
now, just don't know what to do about it)

i used an acid test kit, hard to tell when the color changed, but i think
the acid was just about .4 (slightly above that)

for that, i think i'm supposed to add tartaric acid until it gets up to .6,
right??

now the pH i got was 3.7
that's considered high, right?
so how do i correct that?

(the SO2 was added last night, i haven't
pitched the yeast yet)

i want to add the yeast in the next coupla hours,
so if anybody knows about this stuff, please get
back to me.

thanks
mark

 
 
 

disregard the last ph and acid post - PLEASE answer this one!

Post by Markygoa » Sun, 24 Sep 2000 11:27:21


thanks.

ok, according to this chart:
    http://home.att.net/~lumeisenman/chapt10.html
i need to add 11.4 grams of tartaric acid to each gallon
i have about 50 gallons, and the acid level is .4
so that would mean 570 grams.  which is 20 ounces.

but Tom S said that the acid leve isn't important, just
the pH (good thing i bought the .1 pH meter - not returnable (excellent))
then i shouldn't use this calculation at all.

i should just add the tartaric acid, a small amount (tablespoon??)
at a time until the pH is 3.3??


Quote:



> > (was very confused before, but i think i have it straight
> > now, just don't know what to do about it)

> > i used an acid test kit, hard to tell when the color changed, but i
think
> > the acid was just about .4 (slightly above that)

> > for that, i think i'm supposed to add tartaric acid until it gets up to
> .6,
> > right??

> You can start with that.  Just calculate how much tartaric to add to bring
> it up by 2 grams per liter.

> > now the pH i got was 3.7
> > that's considered high, right?
> > so how do i correct that?

> The tartaric addition will move the pH down.  Just add tartaric until the
pH
> is around 3.3 or so.

> Tom S

 
 
 

disregard the last ph and acid post - PLEASE answer this one!

Post by Markygoa » Sun, 24 Sep 2000 13:01:11


i added 6 ounces to the total batch.
(according to the other calculations for the
acid test, i should have put in about 40 ounces)

anyway, the pH reads at 3.3 now.

however, the acid test got worse.
it's now really, really low. (like .15)

but that damn color thing is so subjective.
still, it's definately lower than it was before.

so what should i do?
(yeast is still not in)


Quote:



> > (was very confused before, but i think i have it straight
> > now, just don't know what to do about it)

> > i used an acid test kit, hard to tell when the color changed, but i
think
> > the acid was just about .4 (slightly above that)

> > for that, i think i'm supposed to add tartaric acid until it gets up to
> .6,
> > right??

> You can start with that.  Just calculate how much tartaric to add to bring
> it up by 2 grams per liter.

> > now the pH i got was 3.7
> > that's considered high, right?
> > so how do i correct that?

> The tartaric addition will move the pH down.  Just add tartaric until the
pH
> is around 3.3 or so.

> Tom S

 
 
 

disregard the last ph and acid post - PLEASE answer this one!

Post by Zinfu » Tue, 26 Sep 2000 04:00:00




Quote:
> i added 6 ounces to the total batch.
> (according to the other calculations for the
> acid test, i should have put in about 40 ounces)

> anyway, the pH reads at 3.3 now.

> however, the acid test got worse.
> it's now really, really low. (like .15)

Mark,
Did you calibrate your meter first?  and your acid test may be 1.5
instead of .15  By adding acid, your acid level will increase not
decrease.  As long as your pH meter is calibrated and your pH level is
around 3.3, you should be doing fine.  If your acid level is high,
there are steps in your wine making process to lower the level, like
MLF, and cold stabilization.  If it ends up with high acid in the
finished product, well then time and aging will help cure that too.

cheers,
Zinful
--
Fine wine & a good woman,
who needs anything more?

Sent via Deja.com http://www.deja.com/
Before you buy.

 
 
 

disregard the last ph and acid post - PLEASE answer this one!

Post by Lum » Wed, 27 Sep 2000 12:32:05


Try here:   http://home.att.net/~lumeisenman/chapt23.html
Go to "Titratable Acid" and then down to the section titled "Alternative
Procedure for Red Wine."  Stir with the pH probe during titration if you don't
have a magnetic stirrer.
Regards,
lum


Quote:
> i added 6 ounces to the total batch.
> (according to the other calculations for the
> acid test, i should have put in about 40 ounces)

> anyway, the pH reads at 3.3 now.

> however, the acid test got worse.
> it's now really, really low. (like .15)

> but that damn color thing is so subjective.
> still, it's definately lower than it was before.

> so what should i do?
> (yeast is still not in)





> > > (was very confused before, but i think i have it straight
> > > now, just don't know what to do about it)

> > > i used an acid test kit, hard to tell when the color changed, but i
> think
> > > the acid was just about .4 (slightly above that)

> > > for that, i think i'm supposed to add tartaric acid until it gets up to
> > .6,
> > > right??

> > You can start with that.  Just calculate how much tartaric to add to bring
> > it up by 2 grams per liter.

> > > now the pH i got was 3.7
> > > that's considered high, right?
> > > so how do i correct that?

> > The tartaric addition will move the pH down.  Just add tartaric until the
> pH
> > is around 3.3 or so.

> > Tom S