For winemakers in the group, Sodium Hydroxide 0.1N vs 0.2N

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For winemakers in the group, Sodium Hydroxide 0.1N vs 0.2N

Postby yeastmeister » Sat Jan 17, 2009 4:13 pm

Ok guys, I'm relatively new into winemaking, I've made about 5 kits, and never worried about acidity, I figured (and read elsewhere), that with a kit, everything was pre-measured, and therefore in balance. But when I started trying to make my own recipes, I needed to measure the acidity of wine. Since its not something we do for beer, that meant another set of stuff, and some reading.

Things went awry when I ordered an acid kit from AustinHomebrew. Its a standard kit made by LD Carlson, I followed the instructions to the letter, but my wine was horrible tasting....I then stumbled upon the fact that they had included the wrong strength reagent in the kit, so my acid measurements were off. I can still find instructions all over the net that confuse Sodium Hydroxide 0.2n instructions with 0.1n instructions, and vice versa.

Click the experiment I did by clicking the link on our sister site for the wine club, I'm trying to get some traffic over there, so if your a wine person, think about posting some stuff there.
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