Acid Titration Kit

Acid Titration Kit

Acid balance is important in winemaking to ensure balance and storage stability of the finished wine. Only grapes grown under ideal conditions will contain the appropriate amount of acid to produce good wines. Most fruits do not contain sufficient acids. For best results acid testing and adjustment before fermentation begins is recommended for wine and after fermentation is complete for mead.

Kit Contains:

Plastic Syringe 

4 oz. Sodium Hydroxide (1/5 normal) - Poison 

¼ oz. Phenolphthalein - Poison 

Reaction Vial Cider .50%

Desired Acid Levels:

Red Grape Wines .65%

White Grape Wines .75%

Fruit Wines .60%

Mead .>.50%- <.75%

Instructions

1. Using the plastic syringe, measure 15cc of 'must' or wine into a small clear container. Thoroughly rinse the syringe.

   NOTE: Sufficient distilled or boiled and cooled water may be added to the premeasured red wine sample to dilute the deep color to a rose' making it easier to observe the color change.

2. Add three drops of phenolphthalein to the sample and swirl.

3. Draw 10cc Sodium Hydroxide into a clean syringe. Add the Sodium Hydroxide to the sample one cc at a time agitating the sample with each addition. Continue the additions until a permanent color change is observed. If an additional ½cc Sodium Hydroxide does not affect the color, the change is permanent. This indicates the end point has been reached. White wines, meads and ciders generally change to pink while red wines change to green, gray or black.

4. Each cc of Sodium Hydroxide required to attain the color change indicates .1% of acid expressed as tartaric. If 5 cc of Sodium Hydroxide is required to attain the end point color change the titratable acid is .5%.

5. Make certain the Sodium Hydroxide and Phenolphthalein are always kept well stoppered and in the dark. Both solutions will deteriorate when exposed to air. Wash the syringe and test class after each use. DISCARD the test sample as Sodium Hydroxide and Phenolphthalein are both POISON.

Adjusting the Acid

The most important acids in grapes are Tartaric, Malic and Citric. To increase the acid of a 'must' a mixture of these three acids is available as Acid Blend which is recommended for the best results. Admust the acid content of the 'must' and finished wine to the desired level on the basis that:

1 Tablespoon Acid Blend raises 5 gallon of must .09%

1 teaspoon Acid Blend raises 1 gallon of must .15%

1/3 ounce Acid Blend raises 1 gallon of must .30%

1 ounce Acid Blend raises 6 gallon of must .15%

4 ounces Acid Blend raises 36 gallon of must .10%