I have tried a number of tests this year including Brix (hydrometer), PH (ph meter 0.01 accuracy), TA (again using the PH meter and 0.1 sodium hydroxide solution). These results have mainly been consistent.
I have also attempted SO2 in red wine by the "Ripper" method which ended with disaster a number of times. I used a home made starch solution, 33% sulphuric (from the pool shop) and iodine from the chemist ! (sounds bad doesn't it). . Chris.
Hello, I would be interested to know how many people are doing their own
> analysis by themselves or by laboratories to look after their
fermentations
and maturity of grapes.
> What is the best technologie for analysis? and what's your own choice. > Thanks to reply
>
> Thomas Ricour
> snipped-for-privacy@cetim-sas.fr
>
>