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?

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?


> 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
>
>
>
>

BooBoo - Look at www.omega.com. 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

"BooBoo" > wrote in message
news:5qhOb.25632$Ar1.16499@fed1read04...
> Any suggestions on a brand or where to buy a meter?
>
>
> > 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
> >
> >
> >
> >
>
>

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





"William Frazier" > wrote in message
...
> BooBoo - Look at www.omega.com. 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
>
> "BooBoo" > wrote in message
> news:5qhOb.25632$Ar1.16499@fed1read04...
> > Any suggestions on a brand or where to buy a meter?
> >
> >
> > > 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
> > >
> > >
> > >
> > >
> >
> >
>
>

"BooBoo" > wrote in message
news:v7oOb.26930$Ar1.11344@fed1read04...
>" 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"

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" > wrote in message
news:v7oOb.26930$Ar1.11344@fed1read04...
> 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

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