Another newbie question

How much wine are you talking about and what do you mean by 36%?

Acid is either measured in g/l or percent, typical reds are either 6g/l or 0.6%. Foch is almost always high in acid; I never did one that was low. Taste it. Get back to us with how you tested or the values. I'm assuming you meant 0.36% wich sounds wrong for any hybrid grown in OH, NY or PA. Maybe other areas get them riper.

Joe

It's only a gallon of wine (new vines) and sorry about the typo, 0.36% is right. It tastes pretty good right now, considering it has only been fermenting for a couple of days. I hope it's ok. To get the acidity level, we used an acid titration kit, but we were unable to get a complete color change, even after using 6 ccs of sodium hydroxide, and by that point, the color we got was wrong according to the instructions. So we went with the point at which we got as much of a color change (to the right color) as possible. Obviously not the best way to go.

Zahra

Zahra, Well, your taste is a good reality check any time the equipment seems to make no sense. That sounds like it should have brought your acid up to around 0.6% so you should be ok, especially if it tastes ok. Were these REALLY ripe grapes originally, very sweet but no tartness?

Grapes from new vines are ok to use but don't be disappointed if it's not exactly what you want in the end. It takes 5 to 7 years for a vine to produce well.

Joe

Zahra - red wine is hard to titrate by itself. I would take the 15 mL (as per the kit instructins) and dillute it way out into deionized water (now there will be some buffering capacity to the water it is never completely pure, but for wine it will be ok you will not get messed too much).

So this way the red color of the wine will be washed out. and you can see the color change better.