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:
Pete ) wrote:

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.
it was a gray/blue color.
If that is the actual end point then my acid is .725


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
************************************************** **************************
Dave Breeden

"Pete" wrote:

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.

Pete,

Is this a red wine or a white? The pre-fermentation "target" for reds is
about .65 TA and/or 3.4 pH. For whites it is about .70 TA and/or 3.2 pH.
However, anywhere in the .6-.9 TA and/or 3.0-3.6 pH range is still
"acceptable". Post-fermentation it is probably better to go by taste than by
numbers.

..675 TA is a bit high for a red, a bit low for a white, but I wouldn't try
to adjust it unless you are unhappy with the taste. A pH of 2.94 (which you
stated in your pervious post) is a quite low (i.e. acidic), but...

The acid level MIGHT come down significantly during cold-stabilization, IF
there are bitartrates that precipitate out. These will appear in the form of
a crystal-like sediment. If they do, you want to try to rack (after a few
months) without allowing the temperature to increase, as the bitartrates
will re-enter solution. So, get everything setup before you take it from
your fridge and rack immediately. Don't wait for it to reach room
temperature. The optimum temperature for cold-stabilization is supposedly
28-32ºF. Vibration from a refrigerator motor makes it less than ideal for
stabilization, but it's better than nothing. [If you have a camper or rv,
use its refrigerator, since it doesn't use a motor!]

Cold-stabilization may reduce your acid by .5-1.5%, and increase your pH by
..1-.3 points IF there is a substantial amount of tartaric acid. If most of
the acidity derives from another source (e.g. malic), you won't get much of
a reduction. Judging from your TA and pH measurements, I would guess you
have a lot of tartaric.

Malolactic fermentation will reduce acidity by converting the malic acid to
lactic acid. This can also give a substantial reduction, depending upon the
amount of malic acid in your wine. For more details of this procedure, go to
http://groups.google.com/groups?hl=e...fts.winemaking,
and search for threads on the subject. Or check Lum Eisenman's book:
http://home.att.net/~lumeisenman/chapt13.html.

If your taste tests indicate the wine is unpleasantly acidic now, you may
wish to add some calcium-carbonate or potassium-carbonate to reduce the pH
BEFORE cold stabilization. That is so the carbonate will precipitate out
with the bitartrates. If so, check the aforementioned links for details of
that procedure.

Isn't winemaking fun?

Pete ) wrote:
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.

Dunno. What kind of wine is it, again?

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

Dave
************************************************** **************************
Dave Breeden

Pete,
If this is a kit I dont believe there is any need to cold stabilize it
as the manufacturer has made all of the adjustments necessary. Maybe some of
the kit makers out there can give some input.
John Dixon
"David C Breeden" wrote in message
...
Pete ) wrote:
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.

Dunno. What kind of wine is it, again?

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

Dave

************************************************** **************************
Dave Breeden

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


"Pete" wrote in message
...
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.

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.



(David C Breeden) wrote in message ...
Pete ) wrote:
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.

Dunno. What kind of wine is it, again?

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

Dave
************************************************** **************************
Dave Breeden

Maybe the problem was my force transfer with CO2.

I broke my PH meter, when I last tested the wine.

I am going to order another replacement.




"Negodki" wrote in message ...
"Pete" wrote:

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.

Pete,

Is this a red wine or a white? The pre-fermentation "target" for reds is
about .65 TA and/or 3.4 pH. For whites it is about .70 TA and/or 3.2 pH.
However, anywhere in the .6-.9 TA and/or 3.0-3.6 pH range is still
"acceptable". Post-fermentation it is probably better to go by taste than by
numbers.

.675 TA is a bit high for a red, a bit low for a white, but I wouldn't try
to adjust it unless you are unhappy with the taste. A pH of 2.94 (which you
stated in your pervious post) is a quite low (i.e. acidic), but...

The acid level MIGHT come down significantly during cold-stabilization, IF
there are bitartrates that precipitate out. These will appear in the form of
a crystal-like sediment. If they do, you want to try to rack (after a few
months) without allowing the temperature to increase, as the bitartrates
will re-enter solution. So, get everything setup before you take it from
your fridge and rack immediately. Don't wait for it to reach room
temperature. The optimum temperature for cold-stabilization is supposedly
28-32ºF. Vibration from a refrigerator motor makes it less than ideal for
stabilization, but it's better than nothing. [If you have a camper or rv,
use its refrigerator, since it doesn't use a motor!]

Cold-stabilization may reduce your acid by .5-1.5%, and increase your pH by
.1-.3 points IF there is a substantial amount of tartaric acid. If most of
the acidity derives from another source (e.g. malic), you won't get much of
a reduction. Judging from your TA and pH measurements, I would guess you
have a lot of tartaric.

Malolactic fermentation will reduce acidity by converting the malic acid to
lactic acid. This can also give a substantial reduction, depending upon the
amount of malic acid in your wine. For more details of this procedure, go to
http://groups.google.com/groups?hl=e...fts.winemaking,
and search for threads on the subject. Or check Lum Eisenman's book:
http://home.att.net/~lumeisenman/chapt13.html.

If your taste tests indicate the wine is unpleasantly acidic now, you may
wish to add some calcium-carbonate or potassium-carbonate to reduce the pH
BEFORE cold stabilization. That is so the carbonate will precipitate out
with the bitartrates. If so, check the aforementioned links for details of
that procedure.

Isn't winemaking fun?

"Pete" wrote:

Maybe the problem was my force transfer with CO2.

Very likely. As has been pointed out in several recent threads, CO2 in
solution can raise the TA levels significantly. And pressurizing CO2 (which
happens when you are using it to force a transfer) will cause it to enter
solution.

The following thread discusses some simple ways to remove the CO2 from
solution prior to testing the TA:

http://groups.google.com/groups?dq=&....supernews.com

You may want to do so, and retest your acid, just to reassure yourself.
Although, at this stage, I would just leave it alone, and see what happens
when you stabilize. Your TA value is not that far out of range. What does it
TASTE like? That is the most important thing, assuming you plan to drink it
eventually.

I broke my PH meter, when I last tested the wine.

Sorry to hear that. Did you throw it down in disgust?

I am going to order another replacement.

For some recommendations, check out:
http://groups.google.com/groups?dq=&...g%26start%3D25

It gets easier with each batch, I promise you.

It tastes good.
Dry, yet has a fruity taste

Whats the chance of getting the slot of the PH probe to hit directly
on the edge of the test tube?

It ruptured the electrode on the end.
It was 6 months old, guess it was time to change it anyway.

I am trying to get all my measurements and procedures perfected.
I have 2 6gal containers of pure juice on the way.

"Negodki" wrote in message ...
"Pete" wrote:

Maybe the problem was my force transfer with CO2.

Very likely. As has been pointed out in several recent threads, CO2 in
solution can raise the TA levels significantly. And pressurizing CO2 (which
happens when you are using it to force a transfer) will cause it to enter
solution.

The following thread discusses some simple ways to remove the CO2 from
solution prior to testing the TA:

http://groups.google.com/groups?dq=&....supernews.com

You may want to do so, and retest your acid, just to reassure yourself.
Although, at this stage, I would just leave it alone, and see what happens
when you stabilize. Your TA value is not that far out of range. What does it
TASTE like? That is the most important thing, assuming you plan to drink it
eventually.

I broke my PH meter, when I last tested the wine.

Sorry to hear that. Did you throw it down in disgust?

I am going to order another replacement.

For some recommendations, check out:
http://groups.google.com/groups?dq=&...g%26start%3D25

It gets easier with each batch, I promise you.