Bill,
Does the acid level always change as the must ferments? Does it
increase or decrease? Do most folks adjust the acid level of their
finished wine according to taste or the acid test after the wine is
finished?
thanks'
James
>
> This is an interesting question. Carbon dioxide in fermenting must will
> affect your acid titration. And, carbon dioxide in fermenting must will
> make it difficult if not impossible to accurately measure your sample. I
> suspose one could take a few ounces of fermenting juice and measure the
> volume. Then heat the fermenting juice to kill yeast and drive off CO2 that
> is present. If the heating evaporates liquid replace it with distilled
> water to the starting volume. Then test for acid as usual. One
> thing...during fermentation acid content will change. So, the acid reading
> you get may not be the starting value.
>
> Bill Frazier
> Olathe, Kansas USA