Testing the acidity of wine and all about PH

[@SirGolfalot-]

I was thinking about how to measure PH and Acidity when winemaking. I searched your videos on youtube and "WHOOMP" " There it is". Thanks, George your videos always provide knowledge and starts me in the right direction.

[@VietNguyen-cz6xk]

Pro tip, when performing a titration it helps to place a white card or towel underneath and behind the beaker. This will allow you to view the equivalence point more clearly to yield more accurate readings. In the video George passes equivalency and the final solution is more basic as shown by the bright pink color of the final solution. The pink color is from the phenolphthalein which was added as an indicator. The true equivalence point will be a faint pink that is somewhat difficult to discern unless viewed with a white background.

[@mrtraumaboyy4098]

Had wine set for approximately 4 months earlier this year under water seal....with everything going on just left it alone. Made some of the smoothest wine I have ever made.

[@kb2vca]

Late to this party , but if you have pH meter you can calculate the TA by adding the chemical base (sodium hydroxide) until the pH meter indicates 8.2 . That is the point at which you would find the color change in either white or red wine (and using a color indicator to check the TA of a red wine is close to impossible).

[@beauchdg]

I'm really looking forward to your rum video George.....and as always......very informative.

[@tomkehl9632]

What do you use to adjust the Wine ? ie ADD???

[@thomasgarrison3949]

Another great video, thanks for the info.

[@SirGolfalot-]

Can you say "be careful" too many times when handling Sodium Hydroxide?

[@briannapham3737]

Hi George, I really enjoy your videos and it really helps me with finishing my report. I have a question though.... To calculate the titratable acidity in wine, I know we use ( (ml of base) x (molarity of base) x 0.075 x 1000) / volume of wine sample. But where did the 0.075 come from and what is it? I search all over the internet but nothing... Please help :) Thank you so much, I really enjoy your videos! Stay safe and healthy!

[@williamelliott]

Great video

[@CapnKew]

fantastic show, George. thank you! I understand that adjusting for a desirable pH is preferably done during primary ferm. I've already racked off to secondary ferm. Am I ok to acid adjust now, or should I let nature work its magic and enjoy what may come?

[@mikeschweichler7685]

Hi! Great article on acid and wine. I am a novice at this and decided to make a cheep white grape wine. After purchasing an acid test kit, I started my wine making. My first measurement showed the juice as only 15+ percent acid (dripped one drop at a time). I added 6 teaspoons of acid blend to 1.75 gallons (my primary wasn't big enough for 2 gallons) of grape juice. My next two tests (6 tsp later) indicated a change of .1 (to about 25%). Any idea what I'm doing wrong? Mathematically I should have changed the acidity to 40 or 50 percent (2 teaspoons should change 2 gallons 10%, 6 tsp a change of 30%) ???

[@ansvel]

Hello, My wine has pH 2. The taste is very sour. How to raise pH up to 3.5?

[@litchfieldbeekeeping203]

George, What do you do if your acid test returns a reading of 1.0? I've seen some information on Malolactic fermentation (MLF) to reduce. Is this something I should consider? Better question, what should I do?

[@themistoklis6237]

What digital pH meter have you found reliable?

[@michaelc1042]

Hello, thank you for the video, very much appreciated. My question is with regards to the red wine, you determined it was 50%; however your "general rule" for red wine is 70% and I am wondering why you did not make adjustments (not sure what you need to do) to make the red 70%? Thanks again for a great video.

[@breakfastbuddy5]

so you adjust the same screw for all of this controll substance ? i think one of them is good enough ?

[@christiaan81music]

70%? I learned in wine the acidity level varies at 0.3 vol% to 1 vol% (3g/L to 10 g/L). So pls explain this scale you are referring to

[@thomasneedham8003]

Ok I have learned so much from you but I am stuck. After 7 days of bucket primary fermantation(went real well) I drained into carboy and added yeast nutrient. 10 days later and I am at .0999 g, 2.82 ph and 5 brix. Should I add sodium bicarbonate? It seems really low on ph, could I have too much acid?

[@AllianceOfCalgon]

Fantastic info. Love your videos, thank you so much.

[@berkcan2439]

i made my wine(apple) but taste like wine and cola acid :(

[@heathabshire3233]

i cant wait to hear about that rum recipe. rum is what i like to drink and love your videos so im very curious

[@urimndou6230]

the acidity of a wine fluctuates around values

[@darrelferreira9153]

Hi Gorge, what's the moler value of sodium hydroxide solution used 0.1? And phenolphthalein, is that 1%?

[@marshacreary2442]

4:09-4:54 Interesting

[@psychicpieclub9419]

Hey George, what happened to the 2 rum videos you just posted? They're taken down and comments are disabled so I had to ask you here. Sure hope you repost them.

[@BarleyandHopsBrewing]

I just checked them. Both are running Please check again George

[@psychicpieclub9419]

+Barley and Hops Brewing LLC I dunno, just tried again and they're still down. Maybe just in Canada? I'll try again another time.

[@BarleyandHopsBrewing]

That is really odd. I will check one more time and I may just reload them tonight just to be sure. They work fine here. I will let you know if i get them reloaded. George

[@BarleyandHopsBrewing]

Got it fixed now. It was the music that restricted the viewing. George

[@mojolojo8605]

I got a jug a few years old strawberry wine, before the song was popular. Don't smell like vinegar to me

[@philiptruitt]

Thank you George!

[@non7sens]

I found a page that says that you can measure acidity with ph meter also (www.grapestompers.com/articles/measure_acidity.htm) Have you tested this way?

[@lilchris173]

interesting. Seems like its the same concept.

[@BarleyandHopsBrewing]

PH is the measure of alkalinity -vs- acidity on a scale from 0-14 (7 being neutral). PH will tell you how acidic a wine is but not how much acid is present by percentage. Kind of like two different measurements. Very similar.

[@lilchris173]

On that website it suggests using a solution to bring your wine to a PH of 8.2 or something. And then measuring how much of the solution you added. And doing a calculation to see the percent, similarly to the way you did it. They think the accuracy might be improved this way because we don't rely on color change.

[@non7sens]

Yes, I think this is more precise method than color change.

[@Healitnow]

Well I did subscribe but anything under ph 7 to me is poison. Unsubscribe/

[@rickcorcoran543]

Ramble much?

[@ken1927cc]

blah, blah, blah