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> Wine > Lab Tools > Acid Testing
Testing & Monitoring Acid Content
This is the quick and simple explanation of pH. The pH scale is used to determine acidity or alkalinity relative to water. Pure water at 77° F is said to have a pH of 7 (meaning neutral). This is an established standard recognized worldwide. A pH of less than 7 is considered acidic (the smaller the number the stronger the acid). A number greater than 7 indicates alkalinity.
Testing & Monitoring Sulfite Content
Sulfites naturally occur in small amounts during fermentation. They are a byproduct of alcohol production by yeast and cannot be avoided in wine. Not only do sulfites keep wine from developing infections like film yeast, mould, and acetobacter (vinegar bacteria), they also help keep the wine from oxidizing. Without the use of sulfites you have to be exceedingly careful to keep all of your equipment very sanitary; and your wine will spoil much more quickly, therefore it must be consumed more quickly.
This kit will determine the acidity level of a must before fermentation and again at bottling time. Measured amounts of reagent is added to a measured sample of juice or wine that has been prepared with indicator solution. When the sample changes color, the acidity is determined by measuring the amount of reagent used to obtain the color change. |
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1/5 normal solution
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includes two buffers & storage solutionsThis simple meter provides fast and accurate pH measurement. Uses replaceable pH electrode and works for 1,000 hours before changing batteries |
pH range of 2.8 to 4.4
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pH range of 4.6 to 6.2
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