North American Fruit Explorers mailing list at ibiblio

[Robert Capshew <rcapshew@insightbb.com>]

Buy a wine making acid titration kit and follow the directions

except you must use 1 ml of vinegar and 9 ml of distilled water

because vinegar has approximately 10 times the acidity of

wine. 

 

If you determine that the acidity is higher than the target acidity,

then multiple the quantity times the acidity then divide by the desired

acidity.  Subtract the result from the original quantity and you get

the amount of water to add to get the targeted acidity.  For example

one gallon (128 oz.) of a 7% acidity vinegar with a target of 5%:

128 * 7 = 896 / 5 = 179.2.  You need to add 51 oz. to get to 5%.

You can double check this by taking diluted quantity times target

acidity (179.2 * 5 = 896).

 

If that doesn't make sense, contact me offline.

 

Bob Capshew

S. Indiana

>     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