Cider Acid level is Rising. Help!

[evanvine]

Thanks in advance

Leave this with me, I will need a bit of space to "nut shell" what I do.

 

[Thrupney_Bit]

Cheers Evavine that's grand! Many thanks.

 

[evanvine]

Cheers Evavine that's grand!

This may or may not help, feel free to come back!

I use a 25 ml Burette and a 5 ml pipette.
My titre is 0.1N or decinormal Sodium hydroxide.

1 ml of normal Sulphuric acid will neutralise 1ml of normal Sodium Hydroxide.

I add 5ml of the test (white wine or cider) to 25 ml of demin water along with 2-3 drops of phenolphthalein .
However much titre is used is divided by 10.
Such that 1ml NaOH = 0.1% Sulphuric.

Is this as clear as mud?

 

[Thrupney_Bit]

Yep I follow that method. Clear as muck!

WaipitiDreaming - good luck with your endeavours, apologies to hijkack things somewhat.

I'm not sure how much brewing you've done but remember that your young cider will taste fairly dry and slightly acidic. If you've used a champagne yeast then that'll ferment it to bone dryness. Lactic acid is much less acidic than malic acid so if you can encourage MLF then it should improve your brew no end. I'm told (this is my first year at encouraging MLF) that it gives a buttery flavour and a much smoother rounder and less harsh twang to it.

Don't forget your cider will need time to mature a develop into a flavoursome brew so once crown capped lay it down somewhere safe and wait till spring!

 

[jonewer]

Cheers Evavine that's grand!

This may or may not help, feel free to come back!

I use a 25 ml Burette and a 5 ml pipette.
My titre is 0.1N or decinormal Sodium hydroxide.

1 ml of normal Sulphuric acid will neutralise 1ml of normal Sodium Hydroxide.

I add 5ml of the test (white wine or cider) to 25 ml of demin water along with 2-3 drops of phenolphthalein .
However much titre is used is divided by 10.
Such that 1ml NaOH = 0.1% Sulphuric.

Is this as clear as mud?

NO!!!!

Sulphuric acid is diprotic. Therefore 2NaOH + H2SO4 = 2H20 + Na2SO4