TA question

BooBoo wrote " I am new taking TA readings. I just made a red wine (blackberry) and tested the TA. I am confued on reading the results. Do you stop when the must shows a little hint of gray or when the must turns dark gray? Also, should you adjust acid before or after fermentation or both?"

Acid - You will hear on r.c.w. that acid should be adjusted before fermentation. I agree. TA readings - I'm not surprised you are confused about the end point of titrations using color change as your indicator. If you must use color change I guess you should pick a degree of color change and try to be consistent. But, you are never going to be able to accurately conduct titrations without a pH meter. If you're serious about this part of winemaking go ahead and spend $100 for a meter that reads to 2 places. Titrate to pH 8.2 and your end point problems will be solved.

Bill Frazier Olathe, Kansas

Any suggestions on a brand or where to buy a meter?

BooBoo - Look at

They have a good assortment of pH meters. I have one of their units that has served me well for 5 or 6 years. Bill Frazier Olathe, Kansas

Thanks, now after I get a meter. Am I correct in using it in the following manner to find the TA.

---Use a 15 cc sample and .1 N neutralizer. Count the number of cc of neutralizer until you get to a PH of 8.2.

---The number of cc's is the TA

the number of cc of

BooBoo - Just follow the directions that came with your kit. The end point will be pH 8.2. There are several different types of titration kits so you should perform tests as directed in your kit.

Bill Frazier Olathe, Kansas

Booboo, I think the method you describe above requires 0.2 N (normal) sodium hydroxide rather than 0.1N.