Titratable Acidity: A Better Way!
Sep 8th, 2008 by Erroll
So what’s that contraption pictured above? I wrote about it back in February, and I think it’s a better way to measure titratable acidity (TA). It works by adding a measured sample of wine to sodium bicarbonate (baking soda). The baking soda reacts with acid in the sample, giving off carbon dioxide gas (CO2) in direct proportion to the amount of acid. This device measures that CO2, and you can use that to determine the TA of the sample.
Wow, that is really cool. I will have to think about making one!!
Wow! Did you build it, or buy it? Looks intriguing!
- John
Thanks guys,
I belong to the Puget Sound Amateur Wine and Beer Makers Club, and one of our members makes these. I’ve been wanting to get one from him for a long time, but I haven’t been able to make it to the meetings until recently. This is one of those things that looks easy, even obvious, after someone else explains it.
I’m really glad I met Don Proctor, because I’d probably be doing titrations for the rest of my life if it weren’t for him. But now that I have one of his devices, and he’s explained it to me, it looks pretty simple. I’ll bet a lot of people could make one just from my brief description and the photo. For the rest, I plan another article or two on the details of how it works and how its made.
Erroll
I would love it if you posted an article on how it works with a few more pictures.
Thanx
Errol…
Last year you tried tomato wine.. Your recipe’s came up in a search.
After all this, do you think it’s worth it…?? Or should I can tomatoes and put them into the soup and stews instead…
thanks, Mike
Hello Jesse,
I do intend to follow up with more on how to use it and how its made.
Erroll
Hi Mike,
Ah, my tomato wine! When I last looked in on it, I described it as “young, tart, and bone dry.” That was back in February. I plan to taste and test it again, neutralize some of the acid, and age it some more. So I’m not done yet, and this story may have a happy ending.
But at this point, I can’t recommend it for general use - tinkerers and experimenters only! To them, I would say watch your acid. Consider not adding any up front then measure and adjust after the wine has fermented out. Above all, keep in touch so we can compare notes.
Erroll