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 entushiast,
but no wine makers besides me in the whole valley.

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

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 entushiast,
> but no wine makers besides me in the whole valley.
>
>
There is a comparison method you could try, not perfect but probably
close enough. Please note that this only works for dry wines... any
more that about 0.5 % residual sugar will throw off your taste buds
(that is unless you make your reference solutions with similar residual
sugar levels as your wine).

Mix up solutions of tartaric acid in water to 0.3, 0.4, 0.5, 0.6, 0.7,
0.8, 0.9 percent by weight. Then taste test your young wine against the
reference solutions.

There are also enymatic-spectrophotometric testers available. Our local
winemaking supplies shop has one, and the tests are pretty inexpensive
compared to sending out to a testing lab.

Gene

"Joe Sallustio" > wrote in message
oups.com...
>
> 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

Thanks for the reply, Joe. Being an abject novice in the craft of
winemaking, I need lots of help.
Most of my inforrmation regarding wine making has come from reading
various texts: "From Vines to Wines", "The Home Winemakers Companion", and
"Home Winemaking Step by Step" have permanent positions on my book shelf.
Nothing, however, beats the chance to get direct and personal information
from folks like you.
Lurking in the shadows on this newsgroup has given me insight into lots
of good information. The current thread on PET containers has really
captured my interest.
On the subject of pH meters, I've considered picking one up on EBay and
after reading your post will do that sooner than later. (I have a couple
other applications to help justify the cost.) My hesitation in the past has
been the general consensus that the acidity reading determined by measuring
the pH of the wine or juice is not an accurate indication of the total acid
winemakers are interested in.
Your suggestion of using the pH meter to determine the end point of the
titration, i.e. 7 or 8.2, measured in the testing solution makes me
embarassed that I didn't see that earlier. Going back to the texts, it is
apparent that I overlooked that simple concept.

Now, on to EBay.............

--
Regards,

Casey Wilson
Freelance Writer and Photographer