measuring acidity

ok, my titration kit measures acid levels in % as expressed in tartaric, while one of my books refer to it in ppt. how do i convert? My plum wine was high in acidity .90% tartaric but i then applied a different recipie (more water,less fruit) and that allowed it to drop to .70%.

the box the test kit came in said that fruit wines should be around .

60% with white grapes as high as .75%

i could drop it even more, just by adding more water, sugar, etc. but then I woudl need to split it into two primaries, and dividing the fruit in the straining bag would be complicated. I might need to anyway as I think I have a bit too much in the singe primary to avoid foaming over.

Currently waiting for the camden to let out before i pitch the yeast, so I have a few hours before i decide to do anything.

I'd also be interested in the formular for converting between % and ppt. I use fermcalc

formatting link

to automate the process but have no idea of the maths.

There are other alternatives for the primary too of course:

You could simply remove some excess fluid once dilution is complete and ferment it in a separate bucket/demijohn or chuck it if needs be.

Or if the primary is truly at risk of foam over, you could put the lid on it between stirrings and fit a blow off tube in a bung to the lid. This tube then takes the foam and gas away from the primary and into a bowl of water below with plenty of headspace. That maintains airlock while allowing gas to escape with foam. That way you get to keep things where they are and not get too much mess. Some people will shake their heads at the idea of sealing the primary but I have used this method in an emergency and the fermentation completed successfully without mess.

Jim