Acidity meter – for measuring acidity of wines and juices

The acidity meter presented here is intended for controlling and maintaining proper acidity level in your home-made alcoholic drinks and juices.

It will come in handy particularly during inspection of fruit intended for further processing to home table wine.

The acidity meter that is available in our store consists of a measuring cylinder with a scale and a 100-ml package of the bromothymol blue indicator.

Acidity measurement result is direct, does not need to be recalculated and is indicated in gram per litre measure (gram of acid per one litre of wine). The proper acidity level after the correctly conducted fermentation should amount to 5-10 g/l.

Use clear must that does not contain fruit rests nor lees for the measurement. The process consists in titrating the acids in the liquid with the help of the bromothymol blue until the first colour change. Titrate with single drops of the indicator, stir the liquid thoroughly after the addition of each drop. The quantity of the indicator (in millilitres) used for the measurement, calculated thanks to the scale given on the cylinder, provides the final result.

Measuring method differs slightly depending on the kind of fruit:

Grape wine must (containing large quantity of tartaric acid) should be poured to the “O” level.
Must from stone fruit (containing large quantity of malic acid) should be poured up to the “J” level, and filled up with water to the “O” level.
Must from berries (with high content of citric acidy) needs to be poured to “C” level, filling the container with water up to “O” level.

We recommend to conduct the measurement in appropriate lighting conditions in order to be able to notice even the smallest colour changes, particularly when measuring liquids with high tanning content.

Dimensions:

Width: 7.0 cm

Depth: 5.0 cm

Height: 19.0 cm

• Width: 7 cm
• Depth: 5 cm
• Height: 19 cm.