a question of acid

[robwrx]

Yes I have used the vinoferm acid test kit and it is much simpler than the Ritchies one.

One thing I did learn is that it is very difficult to get accurate results from a fermenting must.

Also, it's the alcohol in the must that is making reading the Refractometer difficult.

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[godfrey]

thanks rob

looks like thehomebrewcompany have removed the product since I purchased a few hours ago
I hope they send it !!

if not I get one from here

http://www.brouwland.com/shop/product.asp?cfid=4&id=379&cat=423&dt=24

lol I guess the refractometer is getting drunk and blury vision

[lockwood1956]

Ahhhh

now this is interesting...

I can use my pH meter while acid testing !

Have you looked at the tutorial section of the forum?

http://www.winesathome.co.uk/forum/forumdisplay.php?47-Wine-Making-Tutorials

[godfrey]

thanks bob

lots of great material in there !

[godfrey]

got an email back from the home brew company...

I got the last acid test kit in stock :-)

the page is back up listed as out of stock now.

so I don't need to order from brouwland !

[godfrey]

this looks like it would help for quick acid testing

http://bit.ly/1dMQbvh

very handy to use the original test tube in the kit to hold a sample
then this measuring test tube for the test sample
so you can compare the colour to more easily see colour change
and you can note the change in volume to know the acid level

[godfrey]

just found this PDF with lots of talk of acid reduction

http://viticulture.hort.iastate.edu/info/06iawgmtg/makingwinenortherngrapes.pdf

[godfrey]

I have decided to order the Malolactic cultures
item: WYeast Activator- 4007 Malolactic Cultures


it should arrive Monday/Tuesday around the time I expect to start feeding sugar

I was reading that high ABV ferments are inocculate at 2/3 complete fermentation

I think as most of the fruit are predominantly malic acid

this will not hurt to try

[SiSandrine]

this looks like it would help for quick acid testing

Just use a clean jam jar where you can add lots more distilled water to dilute the colour of the red must and give it a good swirl to mix it. It also help when microwaving a fermenting must to degas. Add the indicator solution with a graduated syringe (v. cheap from chemist). With a large dilution its much easier to see the colour change.

[SleepyDave]

Or try this approach:

http://wijnmaker.blogspot.co.uk/2010...g-acidity.html

[godfrey]

Or try this approach:

http://wijnmaker.blogspot.co.uk/2010...g-acidity.html

love this method :-)

you keep a record of each step so you can look back

thank you !

[godfrey]

my acidometer arrived yesterday so I can confirm the acid is around 10-11 tartaric

I also pressed the pulp last night and now the must is very bitter
I guess this is the tannin from the elderberry

I have about 22 litres in my stage 2 FV
the SG last night was about 1.040
the malolactic cultures were delivered today

[godfrey]

after a few hiccups things are going really well

over the weekend I took some readings

TA is now 9 ppt tartaric, down from 11 ppt
PH is about 3.8

I have been sugar feeding and estimate the current ABV around 18%
the volume of must is also now about 25 litres
I suspect the dilution has helped reduce the TA

I also realise now the refractometer is no good for measuring SG after fermentation is started
my hydrometer is showing 1.020 down from 1.025 a few days ago

it tastes much nicer now and hope it will only get better with time...

[godfrey]

sorry I have not been round much, life is in a downward turn :-(

but my plumb port is awesome :-)

I took a sample tonight, I didn't open the fv for several weeks

SG around 1.020

the malolactic fermentation has taken the edge off the high acid
with the higher final SG combating the residual acid

this is quite quaffable already, and I know it will only get better with ageing

I plan to rack to DJ's soon. about 25 litres in the FV...

looks like I have a nice plumb port for chrimbo

thanks for all your help, I don't think it would be so good right now without this forum !