Problem or not ? What's next (winter mead)?

[StockeyDAW]

Looks like I've got to rack it first. Adding the voddy etc when I was trying to restart it the other week, seems to have cast a considerable sediment - Hence I think I'll rack it first and then do the pH check on each of the jars - just in case theres any variation.

Potassium Carbonate for "upping" the numbers ? Right ho, I know what to look for if it does show as too low!

regards

JtFB

Yes that is correct; careful with it, a little goes a long way. Once you get started it is hard to stop. Cheers DAW

[fatbloke]

Interesting is it not FB. If the pH is to high add some tartaric gradually and test again, if you have to increase the pH use some potassium carbonate solution. Also test the acidity.

Looks like I've got to rack it first. Adding the voddy etc when I was trying to restart it the other week, seems to have cast a considerable sediment - Hence I think I'll rack it first and then do the pH check on each of the jars - just in case theres any variation.

Potassium Carbonate for "upping" the numbers ? Right ho, I know what to look for if it does show as too low!

regards

JtFB

[StockeyDAW]

Ok, so having read the link it seems that I've now got to test too see if the pH value of my winter mead is between 3.0 and 3.5 - well that's if I've read the link correctly.

We'll see

regards

JtFB

Interesting is it not FB. If the pH is to high add some tartaric gradually and test again, if you have to increase the pH use some potassium carbonate solution. Also test the acidity.

[fatbloke]

pH values etc

Ok, so having read the link it seems that I've now got to test too see if the pH value of my winter mead is between 3.0 and 3.5 - well that's if I've read the link correctly.

We'll see

regards

JtFB

[fatbloke]

Here ya go John, PH testing, it 's in general winemaking under tutorials.

http://www.winesathome.co.uk/forum/showthread.php?t=891

Cheers DB, I seem to recall seeing reference to it somewhere, but for the life of me couldn't think where.

I'm off to give it a good reading to.

TVM

regards

JtFB

[Duffbeer]

Here ya go John, PH testing, it 's in general winemaking under tutorials.

http://www.winesathome.co.uk/forum/showthread.php?t=891

[fatbloke]

---%<---

FB you can do the acid testing with the pH meter also - no need for an acid testing kit - once you get on to the pH meter it will just sit as a relic on one of you shelves - I have two doing that right now. Try to pick up some storage solution. Also try to get a hold of the pH tablets if you can both 4 and 7 pH, with these you can make your own pH buffer solutions at the time you want. Trouble with the already prepared ones they deteriorate in 6 months to a year. You will also need so distilled water to rinse the pH probe between readings. Cheers I have two pH meters now just a new one better than the first one as xmas gift this year - now I won't be down because of the pH meter, I plan to keep them both in good operating condition. Cheers DAW

Well the pH testmeter turned up in the week - it came with 7pH buffer solution, so I also ordered a bottle of 4pH solution (as recommended here). I've got as far as calibrating it with the 7pH buffer, but am still a little unsure about what I'd been needing/using the 4pH buffer for.

Sorry all -- Just another couple of points that you will need for the acid testing -- You will nee some Sodium Hydroxide (this stuff is corrosive) so be careful with it. I suggest the .2N solution is the one you should look for - less calculations but if you have to the .1N will work but you will have to use twice as much to get the 8.2 pH meter reading. Another suggestion keep all the buffers, tablets and the Sodium Hydroxide in the fridge it will all last longer- Just remember to take it out to get to room temperature before using it. DAW

Ok, I can see that tracking down some tablets for making newer solution would be wise - tablets often have greater shelf life.

Keeping them in the fridge, yup I can also see the wisdom of that.

What/why might I need Sodium Hydroxide for ???

What is the desirable pH that I'd be looking for (I spoke to the bloke in the HBS about TA kits, he said that if I've got a pH tester I wouldn't need one, if it's (in this case, my winter mead recip') too low in acidity to correct it with tartaric acid - though I don't recall what it was that he suggested I do if it turned out to be too alkali) ?????

I had a quick look, but couldn't find where there might be a tutorial/advice sheet about pH acid testing (if there is one, it's probably in front of my nose - hence I can't see it ). Does anyone have a link ?

regards

JtFB

[StockeyDAW]

Cheers Bob I sure do agree with that. Takes a little getting used to but it is sure worth it.

FB you can do the acid testing with the pH meter also - no need for an acid testing kit - once you get on to the pH meter it will just sit as a relic on one of you shelves - I have two doing that right now. Try to pick up some storage solution. Also try to get a hold of the pH tablets if you can both 4 and 7 pH, with these you can make your own pH buffer solutions at the time you want. Trouble with the already prepared ones they deteriorate in 6 months to a year. You will also need so distilled water to rinse the pH probe between readings. Cheers I have two pH meters now just a new one better than the first one as xmas gift this year - now I won't be down because of the pH meter, I plan to keep them both in good operating condition. Cheers DAW

Sorry all -- Just another couple of points that you will need for the acid testing -- You will nee some Sodium Hydroxide (this stuff is corrosive) so be careful with it. I suggest the .2N solution is the one you should look for - less calculations but if you have to the .1N will work but you will have to use twice as much to get the 8.2 pH meter reading. Another suggestion keep all the buffers, tablets and the Sodium Hydroxide in the fridge it will all last longer- Just remember to take it out to get to room temperature before using it. DAW

[StockeyDAW]

Welcome to the crazy world of PH and Acid testing


double and triple check everything (particularly calculations on acid adjustment)

post your calcs and let some ofd the experinced bods check them for you (i've messed up before) and dont test acid under the influence

Cheers Bob I sure do agree with that. Takes a little getting used to but it is sure worth it.

FB you can do the acid testing with the pH meter also - no need for an acid testing kit - once you get on to the pH meter it will just sit as a relic on one of you shelves - I have two doing that right now. Try to pick up some storage solution. Also try to get a hold of the pH tablets if you can both 4 and 7 pH, with these you can make your own pH buffer solutions at the time you want. Trouble with the already prepared ones they deteriorate in 6 months to a year. You will also need so distilled water to rinse the pH probe between readings. Cheers I have two pH meters now just a new one better than the first one as xmas gift this year - now I won't be down because of the pH meter, I plan to keep them both in good operating condition. Cheers DAW

[lockwood1956]

Welcome to the crazy world of PH and Acid testing


double and triple check everything (particularly calculations on acid adjustment)

post your calcs and let some ofd the experinced bods check them for you (i've messed up before) and dont test acid under the influence

[fatbloke]

Well, that's the pH meter ordered (the one that Bob suggested).

It comes with some pH7 buffer liquid so I've ordered some pH4 buffer liquid as well.

I'm gonna nip down the HBS to see if he keeps TA test kits (presuming he does), as I want some other bits as well.

Then I can take it from there.

regards

JtFB

[lockwood1956]

It does though look like they are around 1/2 the price charged by home brew stores when you buy them from aquarium shops!

[fatbloke]

Accuracy!

you need accuracy, if you dont have it you will be screwed

if you want to make good (great) wine then get an accurate meter, otherwise you are peeing in the wind


wine at 3.0 will still undergo MLF at 2.9 it wont.........

so you need the best accuracy you can afford.


Also if anyone is thinking of getting into PH of wine/mead....you need to know what you are doing......for if you mess with it randomly...you are doomed, lots of study on how it works is reqd.
START HERE

http://www.winesathome.co.uk/forum/showthread.php?t=891

TA is easily adjusted PH is not

regards
bob

Yep accuracy very important otherwise why not just the paper. I am very fond of my pH meter and the good old Santa has another better one going through custom for me. It takes you to the next level and is like a third hand to me.

Remember the maintenance is important with these instruments - if they are not looked after they will tend to break down often. You must use the correct storage solution, keep the probe clean and insure that the buffers an chemicals for TA are current and up to date - depending on your storage conditions they may only last 6 months and or 1 year. I find that the tablets for pH4 and pH7 buffers in that you make your own 100 ml works fine for me. John once you have one of these you will wonder how you made out without them before. They are great for use just before pitching the yeast and after the alcohol fermentation is complete. A must for mead to get the pH correct before starting fermentation. Cheers Daw --my opinion

Ok, it looks like I'll have to get the dearer one of the two then.

I'll have another look, I didn't see any mention of "storage solution/liquid" only the buffering solutions.

I'll report back when I've had a read.

regards

JtFB

[StockeyDAW]

Yep accuracy very important otherwise why not just the paper. I am very fond of my pH meter and the good old Santa has another better one going through custom for me. It takes you to the next level and is like a third hand to me.

Remember the maintenance is important with these instruments - if they are not looked after they will tend to break down often. You must use the correct storage solution, keep the probe clean and insure that the buffers an chemicals for TA are current and up to date - depending on your storage conditions they may only last 6 months and or 1 year. I find that the tablets for pH4 and pH7 buffers in that you make your own 100 ml works fine for me. John once you have one of these you will wonder how you made out without them before. They are great for use just before pitching the yeast and after the alcohol fermentation is complete. A must for mead to get the pH correct before starting fermentation. Cheers Daw --my opinion

[lockwood1956]

Accuracy!

you need accuracy, if you dont have it you will be screwed

if you want to make good (great) wine then get an accurate meter, otherwise you are peeing in the wind


wine at 3.0 will still undergo MLF at 2.9 it wont.........

so you need the best accuracy you can afford.


Also if anyone is thinking of getting into PH of wine/mead....you need to know what you are doing......for if you mess with it randomly...you are doomed, lots of study on how it works is reqd.
START HERE

http://www.winesathome.co.uk/forum/showthread.php?t=891

TA is easily adjusted PH is not

regards
bob