Titratable Acidity: A Better Way?
Posted in enology, equipment, measurement & testing, winemaking, winemaking clubs on Feb 5th, 2008
A man, his contraption, and a different way
I learned of a different way to test for titratable acidity, the other day. At the last meeting of the Puget Sound Amatuer Wine and Beer Makers club, Don Proctor demonstrated this method using an odd looking device. He used ordinary baking soda (sodium bicarbonate) to neutralize the […]