5 replies to this topic

[WaterWolf]

Up until now I haven't paid any attention to acid when making my wines but I decided that for my latest wine (cranberry) I should try stepping up a level.

So I have my must made from 3.6kg of cranberries (frozen and mashed) 1.5kg of raising (mashed) and 8litres of water. The resulting must volume is 14litres.

I measured the acid level of the must using my new titration kit and Luc's 'white tile method' (http://wijnmaker.blogspot.com/2010/09/zuurmeting-deel-5-measuring-acidity.html). I got a reading of 9g/l. I stuck a PH strip in the must and it appeared to give me a reading of 2.9 - but the strip didn't go any lower than that.

So... what do I do now? I understand that a red wine should have a TA of 6-8 and mine is at 9. But I also understand that some of the acid will disappear during fermentation. Is 9 a good starting point for a sweetish wine with high alcohol levels? By my calculations I'd have to add another 1.5litres of water to bring it down to 8 and I'd worry that would dilute the flavour a bit.

I have no idea how to interpret the PH reading. I have a vague idea that it's not the same thing as the TA but I'm not really sure what you use the PH reading for...

[dagobob]

I wouldn't add water. TA of .9 isn't too bad and will drop a bit during fermentation especially if you are using 71B or Maurivin B yeast both which eat malic acid. Cold Stabilization may also drop TA a little. Although I've never made a cranberry, I do make a lot of fruit wines and I like them crisp with acidity around .9 and pH ~3.2. Residual sugar (from backsweetening) and bright acidity (and high alcohol) complement each other well.
As a general rule if my starting acidity is above 1.1 then I add some Calcium Carbonate before fermentation and add water only if my TA is above 1.3. (because it is recommended that you only use CaCO3 to bring the TA down .3 or .4 max).
Hope this helps.

[amikins]

this might actually help me. similar problem with my cranberry.

[naper wine guy]

Next steps, if it were me? I would throw the pH strips and titration kits into the garbage and go buy a pH meter - then retest

thats me though.....

[Doyle]

You can't really interpret that pH reading if it is reading as low as the strip will go.
TA does refer to the quantity of acid in your must and is expressed in grams per liter so you know exactly how much acid is in there.
pH refers to the strength of the acid. The lower the pH, the greater the strength. [H₃O⁺] pH [OH^-] Example 1 X 10⁰ 0 1 X 10^-14 HCl (4%) 1 X 10^{-1 1} 1 X 10^-13 Stomach acid 1 X 10^-2 2 1 X 10^-12 Lemon juice 1 X 10^-3 3 1 X 10^-11 Vinegar 1 X 10^-4 4 1 X 10^-10 Soda 1 X 10^-5 5 1 X 10^-9 Rainwater (unpolluted) 1 X 10^-6 6 1 X 10^-8 Milk 1 X 10^-7 7 1 X 10^-7 Pure water

[Doyle]

For some reason the editor won't let me fix the table I posted.
Bottom line is that
HCL pH is 0
Stomach acid is 1
Lemon Juice is 2
Vinegar is 3
Soda is 4
rainwater is 5
Milk is 6
Pure water is 7

I would however agree with Rick. Put a pH meter on your Christmas list.