North American Fruit Explorers mailing list at ibiblio

[Claude Jolicoeur <cjoli@gmc.ulaval.ca>]

Buy yourself a titration kit for acidity testing at a wine making supply
store.
When you do the titration on your vinegar, the result will be in tartaric
acid equivalent. To convert this figure into acetic acid, you need to
multiply by 0.8

For example, if you started with a 5% alcohol wine, it should transform
into 5% acetic acid and test at about 6% Titrable Acidity as Tartaric acid.

Claude


A 09:28 10.12.07 -0500, vous avez écrit :
>    Do you know of a quantative test for acetic acid?  I made some really 
>potent chokecherry wine.  When fermentation was done, I added mother of 
>vinegar.  When all of that alcohol has been converted to acetic acid, I'll 
>want to dilute it down to about 5%.  How can I accomplish that?
>
>Jim Fruth
>Brambleberry Fruit Farm
>4002 Davis Street
>Pequot Lakes, MN  56472
>1-218-831-7018 (My Cell)