I know this is old but this is the instruction I found. "The advantages of a kit like this are that it is inexpensive, quick, and easy. It is reasonably accurate for home winemaking as long as you can see the endpoint well. That is more difficult in red wine or dark must. To lighten a dark sample, you can dilute it 2:1 with distilled water prior to measuring your 10 mL portion, then multiply the answer by 2 to get your final result." You diluted by a factor of 20. Was that considered in you calculations?
Not considered at all. Measure the wine sample first, then dilute if needed. (Cannot dilute first, then measure out 15cc of diluted solution.) 15 cc of wine before diluting is the critical number. It doesn't matter how much distilled water is added to dilute the wine. I only mentioned how much I added as a guide to how much it may take to dilute a dark color. The final result is determined by how much Sodium Hydroxide was needed to neutralize. Each 1 cc needed = .1% acid
Followed kit instructions: each 1cc Sodium Hydroxide neutralizer required to get color change = .1% of acid (expressed as tartaric). If it took 6cc neutralizer, acid is 6%, etc.
I think I've had more failed tests than successes. Thanks!
It's a tricky way to measure.
Thank you, this was sooo helpful!
You're so welcome!
I know this is old but this is the instruction I found. "The advantages of a kit like this are that it is inexpensive, quick, and easy. It is reasonably accurate for home winemaking as long as you can see the endpoint well. That is more difficult in red wine or dark must. To lighten a dark sample, you can dilute it 2:1 with distilled water prior to measuring your 10 mL portion, then multiply the answer by 2 to get your final result." You diluted by a factor of 20. Was that considered in you calculations?
Not considered at all. Measure the wine sample first, then dilute if needed. (Cannot dilute first, then measure out 15cc of diluted solution.) 15 cc of wine before diluting is the critical number. It doesn't matter how much distilled water is added to dilute the wine. I only mentioned how much I added as a guide to how much it may take to dilute a dark color. The final result is determined by how much Sodium Hydroxide was needed to neutralize. Each 1 cc needed = .1% acid
what formula did you use for the end results?
Followed kit instructions: each 1cc Sodium Hydroxide neutralizer required to get color change = .1% of acid (expressed as tartaric). If it took 6cc neutralizer, acid is 6%, etc.