Re: Comments on first wine kit experience

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The oak will add considerable tannin to the must. Much of it will dissipate within a few months (all of it will dissipate if you wait long enough). What was the volume of your must? 10-20g (0.36-0.71 ounces) oak per gallon is the normal range. At any rate, if it tastes like you have too much tannin now, you should remove the oak. If it's in a nylon bag, pull it out. Otherwise, you'll have to rack.

If you are referring to Campden tablets, I don't think they would affect the acid reading, nor would I expect the oak to do so. I am *guessing* that your difficulty in determining the end-point is causing your reading to be inaccurate. However, ...

Yes, you can use the pH meter to determine the end-point. You add NaOH until the pH meter reads 8.62. If it read 7.75 when you thought your acid reading was .70, then you had not yet reached the end-point, and the must is even higher in acid than you think!

Or, your NaOH is weaker than you think (either because it is old and has been exposed to air and light), or because you purchased the wrong strength for your test kit.

Or you are doing something wrong in your computations.

Or something I haven't thought of is causing the high reading. How does the wine taste? At .70 it should be quite tart, but one would expect the pH to be lower. what was the pH when you started?

Reply to
Negodki

I recalabrated my PH meter. It seemed like it was off.

My new acid is .675 with a PH of 2.94 I also took a reading from a jug that I did not oak, it was .650 and PH 3.00

By the time I got 8.62 the test vial seemed rather dark. I assumed it was complete when it went from pink to gray. @8.62 it was a gray/blue color. If that is the actual end point then my acid is .725

Reply to
Pete

The standard endpoint for NaOH titrations is the phenolphthalein endpoint, which is 8.2 .

I've never heard of anyone using 8.62 before. Is that a French thing, like referring to the acid levels as g/l of sulfuric, even though there's (one has to hope) no sulfuric there?

Dave

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Reply to
David C Breeden

which is 8.2 .

Correct.

like referring to the acid levels as g/l of sulfuric, even

Not a French thing (too my knowledge). Just a late night typo. Sorry.

Fortunately, according earlier threads, it makes no difference!

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Reply to
Negodki

Is my acid of .675 anthing to worry about? My book says I can cold stabalize, and it might lower it.

I will be putting it in my fridge shortly. I can leave it in there until the weather outside is colder.

David C Breeden wrote:

Reply to
Pete

Dunno. What kind of wine is it, again?

And have you removed all the CO2? That will falsely raise your TA values.

Dave

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Reply to
David C Breeden

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Reply to
J Dixon

Pete,

Kit wines are acid balanced and fairly stable for the type of wine being produced. I'm not saying it's the best it could be, but especially if this is your first experience, let it be and let it age. You'll probably be reasonably happy with the result. If you feel like learning about testing your wines, have at it, it's a good experience, but don't feel like every measure you make has to lead to an adjustment.

Ed

Reply to
Ed Marks

It is a french rouge kit.

Maybe it is the CO2. I took my readings 15min after I forced transfered the wine with CO2. I will check again in a week.

Reply to
Pete

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