as you may or may not have read I am making a plum port style wine
I have posted my progress so far in this thread
my acid test kit arrived yesterday, and I was up until the small hours trying to get a reading
I have used about half the kit already with no sucsess :-(
I believe the acid is too high to get a reading from the kit
I have ordered a digital ph meter yesterday as I understand ph and acid are linked
the ph meter just arrived in the post so I can updated the reading after work :-)
I also believe the ph is very low but difficult to read on the blotter as the must is red
the must was very sour before adding sugar, but the sugar will be converted to alcohol
from what I have read port style wines can be high in acid
and in fact high acid is desirable
to balance against the high sugar level after fermentation
I have some precipitated chalk on order , but only 50g
the instructions indicate that 7g per gallon will reduce acid by 1.5
so my 50g can reduce the acid in my 4-5 gallon must by about 2-3
the yeast was pitched yesterday and I measured an SG drop
from 1.110 to 1.100 in the first 24 hours
any advice or help would be greatly appreciated
EDIT: there is a guide to port making here
the guid suggests an acid level of ~0.75% or 0.65-1.0%
multiply by 10 to get g/l is ~7.5
gram per litre (g/l) is the same as part per thousand (ppt)
I believe the acid in the must is greater than 12 ppt
at 12 ml of sodium hydroxide with 5ml must and 1 ml distilled water
there is very little space left in the test tube to shake
I guess I need a bigger vestle for the test lol
I have posted my progress so far in this thread
my acid test kit arrived yesterday, and I was up until the small hours trying to get a reading
I have used about half the kit already with no sucsess :-(
I believe the acid is too high to get a reading from the kit
I have ordered a digital ph meter yesterday as I understand ph and acid are linked
the ph meter just arrived in the post so I can updated the reading after work :-)
I also believe the ph is very low but difficult to read on the blotter as the must is red
the must was very sour before adding sugar, but the sugar will be converted to alcohol
from what I have read port style wines can be high in acid
and in fact high acid is desirable
to balance against the high sugar level after fermentation
I have some precipitated chalk on order , but only 50g
the instructions indicate that 7g per gallon will reduce acid by 1.5
so my 50g can reduce the acid in my 4-5 gallon must by about 2-3
the yeast was pitched yesterday and I measured an SG drop
from 1.110 to 1.100 in the first 24 hours
any advice or help would be greatly appreciated
EDIT: there is a guide to port making here
the guid suggests an acid level of ~0.75% or 0.65-1.0%
multiply by 10 to get g/l is ~7.5
gram per litre (g/l) is the same as part per thousand (ppt)
I believe the acid in the must is greater than 12 ppt
at 12 ml of sodium hydroxide with 5ml must and 1 ml distilled water
there is very little space left in the test tube to shake
I guess I need a bigger vestle for the test lol
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