Equipment and Supplies to test Sugar, Acid, pH, ML and Free SO2
KNOWLEDGE, GEAR AND SUPPLIES FOR A SUCCESSFUL HOME WINE LAB | | | Perhaps the easiest way to test your wine is with a credit card. If you live near a wine testing lab, or can drop off samples with us at The Beverage People, simply paying for test services provides reliable, accurate information with little fuss. But sometimes it’s fun to do your own testing. Or maybe you live too far away to take advantage of commercial lab testing. Sugar, pH, acid, ML and SO2 are readily addressable with home testing equipment and techniques. | | What Testing is Needed – Juice versus Wine | | There are three tests deemed most essential in the majority of winemaking situations. By testing these three things: Sugar, Acid, and pH, you will have the minimum level of information needed to make wine. Instruments and kits are available at The Beverage People for testing these parameters at home. In addition to the three tests mentioned above you may also want to find out the level of nutrients (nitrogen) in your juice. Adequate nutritional levels help ensure a healthy yeast fermentation, and also help avoid problems such as: stuck fermentations, or the rotten egg smell of Hydrogen Sulfide (H2S.) There are no simple home tests for nutrients, therefore you will want to crush your grapes and deliver a settled sample of juice to a wine laboratory. Please note that we cannot perform such testing at The Beverage People. Please check with your chosen lab for the specific instructions about submitting samples. After fermentation has completed and the juice has become wine, there are two other tests that become important: Malolactic Endpoint and Free SO2. Both of these can be tested at home or at the lab, and we offer both equipment and testing services for them at The Beverage People. In summary, juice should be tested for sugar, acid and pH (also known as a SAP panel) at minimum, with the addition of nutrient/nitrogen testing (becoming a SNAP panel) for a more complete picture of the condition of the juice. Separately, finished wine should also be tested for sugar (in this case, residual sugar), acid and pH, with malolactic endpoint and Free SO2 testing becoming useful for tracking and managing the stability of the wine during aging. | | | |
|
|
| | Testing Titratable Acid (TA) | |
|
|
| Testing Malolactic Endpoint | |
|
|
| | | www.thebeveragepeople.com info@thebeveragepeople.com | We strive to help our customers produce world-class fermented beverages and foods by bringing together quality supplies and best-practices instructional content. Our knowledgeable staff works hard to channel an international supply chain and multi-industry knowledge base to make sure your hobbies are successful. | | | The above button will remove you from the Beverage People Winemaking Email List only. If you are subscribed to other content from The Beverage People, you may still receive those emails on other hobby topics such as Brewing and Cheesemaking. |
|
|
Powered by:  |
