Sodium Hydroxide and Acid testing

No need to buy 0.1N when you have 0.2N on hand. Either use what you have directly and double the volume reading or dilute it 1:1 and use that.

Fortunately, TA measurements aren't that terribly critical. Accuracy to ±

If you _really_ needed an an accurate result you'd want to standardize the NaOH solution against 3 or 4 carefully dried and weighed (to the nearest

Tom S

Yeah, the standard freshman chem second lab (the first is using the analytical balance).

It is enough to make someone NOT want to be a chemist. And it is funny, winemaking is one of the last industries to use titration....other labs like water quality have long since switches to much more sensitive methods.

Thanks. I finally figured it out. I was using 5ml sample and getting weird results. I increased to 15ml per other sites and the numbers came out where they should.

I was going off of directions for using 0,1N, but using 0.2N and was getting confused.

Still learning about all of this.

My sangiovese is finally where it should be.

The rest are a little low. Chianti TA 5.5, pH 3.57, Pinot Nior TA 4.5 pH 3.6+.

Tom S wrote:

If those pH numbers are accurate I'm not so sure I'd monkey with the TA. Those are reasonable for red wines. OTOH, if the wines taste flat you might kick the TA up a tad with tartaric and chill out the excess bitartrate. Let your palate be your guide. The numbers are _guidelines_ - not rules.

Tom S