Seb Please...or Canadians please, great store in around Mtl?

Jul 12, 2006 4 Replies

Hi Seb, and all others



Today I went shopping at the local win making store. The gentleman was really nice there but he does not carry much of what I was shopping for.



I was looking for chemicals, basically storage and buffer solution ph 4 & 7.1 for my Meter, and also the 0.2N Sodium Hydroxide for doing the TA test.., and maybe acid blend for correction acidity...



Anyway...here's my question: IYO what's the best store around Montreal, or a good Mail in store? (Canada or USA, as long as they ship chemicals...)



Seb you can reach me at snipped-for-privacy@hotmail.com and we could switch from Shakespeare to Moliere....



Stef.



Not sure about Montreal but here is a good store from Ontario:

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They should have everything you need. You could also try chemical stores for pH buffers and such.

Pp

Ok thanks fro the suggestion Pp. I will look at them...

also for some reasons I don't understand, Google keeps messing with my email address

here it is one more time [[ snipped-for-privacy@hotmail.com ]] Remove [[ ]]

regards stef.

That's a feature - they hide it to reduce automated spamming, you have to click on an email and go through typing in letters from an image to see the full text.

Pp

Hi,

In Mtl, the best place to go is Mosti Mondiale 2000 on Jean Talon Blv.

For your info, I also buy my ph buffer from Valley Vintners. For the So2 and TA kit I use the Sulfacor kit made by Fritz Merkel that I got from Elnova in Rougemont. In fact it could be the best place for you to buy your chemicals need. Fernando Merques there is dealing with almost all the Qc. winery. Contact me personnaly if you want his email address.

For the acid adjustment, please don't use acid blend and only use tartaric acid pre-fermentation. This is important to make your adjustments pre-fermentation as the wine have a huge buffering capacity while the must don't have this. I personnaly prefer to adjust base on pH pre-fermentation and fine adjust the TA if needed after the fermentation.

Séb

snipped-for-privacy@mytrashmail.com wrote:

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