Casey Wilson wrote:
> First racking -- 1/7/7 -- 0.996SG, 0.8TA(*), 74F.
>
> Tastes like alcoholic pomegranate juice, albeit a bit harsh. Very dry --
> will need sweetening before bottling.
>
> I wish there was a better way of determining TA than the titration kit and
> its sparse instruction sheet. I ran the test with distilled water buffering
> and as a straight sample, since the red product is neither white nor grape
> in color. What I need, is to observe an experienced person demonstrating the
> titration to me. Alas...., lots of beer brewers and one cider enthusiast,
> but no wine makers besides me in the whole valley.

Well, if you have access to a pH meter (if you don't have one your
local high school science teacher will...) you can see the end point
with it. In Europe they use a pH of 7 as the end point, in North
America we use 8.2 ( which is where that phenolphthalein solution
changes color). In practice it's almost the same number. pH is good to
know anyway.

Joe