I tried the pH end point method of titration for TA. I added the color indicator in my test as well as monitored pH. It worked really well. The pH rise was slow until I had about 7.0 g/L total acid. The next half a cc really bumped the pH up. So the pH had a great indication of acid neutralization. However, the color changed way before the pH indication. Way beyond what I would have normally called using the color method. My pH pen was calibrated just before the test and after the test it measured the pH 7 standard pretty closely, so the pen worked well.
Any comments on the two methods?
I have 250 pounds of north coast Suisun valley cabernet sauvignon, brix about 24 - 25, pH 3.79, TA 7.5 g/L. Looks good so far. Just warming up before pitching yeast and nutrient. Now the fun begins.
Dan