Joe,
Might be my logic is off, but it seems that boiling the sample for 10
minutes would effectually concentrate the sample and alter the results of
your test. I have put my samples in the microwave usually in a water glass,
brought it to a good boil and then tested. My other method is to stir
vigorously or shake the heck out of it in a bottle.
John Dixon
"David C Breeden" > wrote in message
...
> Negodki ) wrote:
> >Dave Breeden ) wrote:
>
> >>...have you removed all the CO2? That will falsely raise your TA
values.
>
> >Dave,
>
> >1) Will adsorbed CO2 distort the pH value as well, or just the TA?
>
> Yes, but wine is highly buffered (50% wine, 50% water has the same
> pH reading as 100% wine), so the effect is negligible.
>
>
> >2) Can you (or anyone else) suggest a few methods that home winemakers
might
> >use for this procedure.
>
> Find a way to draw a vacuum, or boil the sample, or shake it until
> no more Co2 froth occurs.
>
> Dave
>
>
> >Would the following procedure work? Put the sample in an Erlenmeyer flask
or
> >small wine bottle, and seal it with a rubber stopper. Shake the bottle
> >gently. Remove the stopper slowly. Seems like this would get rid of most
of
> >the CO2 without any special equipment. Comments?
>
> Yep!
>
>
>
> --
> Dave
>
************************************************** **************************
> Dave Breeden