Go slowly on the titration. The gray and green colors are caused by natural
indicators that are in the red grape juice. Just think of the gray and
green as indicating that you are getting close. Then watch for the color
change for the phenolphthalein.

It would be a good idea to at least be in the ball park at the beginning so
you do not have to do very much adjustment at the end. After fermentation
the pH becomes very important so you can have the right sulfite, and that is
not obtained from titration or taste.

Ray

"Jethro" > wrote in message
news:%0s8c.7315$cx5.7073@fed1read04...
> No, I ment to start a new post. Your answer is what I was looking for, I
> just wanted to make sure I did not get missed by everyone else. I still
> can't figure out the titration kit, the instructions sre not very clear..
I
> have been told to watch for the slightest change in clolor change and also
> have been told to watch for the color change and then wait until it
changes
> back. Well those two instruction are very different. Nobody seems to
know
> the real answer. I am begining to think I will adjust for acid by taste
> after fermentation.
>
>
>
> > My post got there because I was trying to answer your questions. I
> > apologise if you did not want the answer.
>
>