Saturday, October 9, 2010

Testing PH and Brix

PH will show the acid content in your wine/must and Brix is the percentage of sugar in the solution.  Both are important to test.  You can test the PH using titrets and paper samples, or by using a PH meter.  You want your PH to be somewhere between 3.1 and 3.7.  Anything outside that range and you will need to do adjustments.  If your PH is over 3.7, add tartaric acid to bring it back into line.  A wine that has a high acid content has a low PH, and vice versa.  So adding acid actually lowers your PH. 

Brix is tested using a hydrometer.  Fill the cylinder at least 1/2 full or a little more with clean must (no skins or pulp), and read the brix or "balling scale".  That is your Brix.  Wine is basically converting sugar to alcohol.  When your brix gets to 0, your wine is what is considered "dry".  Sweet wines like rose's and dessert wines stop in the single digits and don't go all the way to 0.

Here is a quick video for illustration:

No comments:

Post a Comment

About This Blog

Come follow our home winemaking journey starting with fresh grapes from California in fall 2010.
Powered by Blogger.
Heinsohn's Country Store
Heinsohn's Country Store
- Find all the products to make country living a lot easier and a WHOLE LOT more fun!
Food and Wine Blogs
OnToplist is optimized by SEO
Add blog to our blog directory.

  © Blogger template Foam by 2009

Back to TOP