It looked like fermentation was winding down, so I drew a sample for testing. The sample had some dissolved CO2 in it, and that can skew my tests in two ways. It can give rise to carbonic acid, which will push the titratable acidity (TA) higher. It can also make it look like there is more sugar in the sample than there really is. As the CO2 comes out of solution, in the form of bubbles, it physically pushes upward on the hydrometer which leads to a higher specific gravity (SG) reading.<\/p>\n
SG: 1.000, pH 3.03, TA: 10 g\/L<\/p>\n
The TA went from 6.5 to 10 g\/L in six days, which is a much bigger jump than I was expecting. Did the carbonic acid push it up that much? Or did I just botch the test? Either way, the thing to do is rack and set it aside for a while. When I come back to retest, the CO2 will have bled off and I’ll have better results.<\/p>\n","protected":false},"excerpt":{"rendered":"
It looked like fermentation was winding down, so I drew a sample for testing. The sample had some dissolved CO2 in it, and that can skew my tests in two ways. It can give rise to carbonic acid, which will push the titratable acidity (TA) higher. It can also make it look like there is […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,35,41],"tags":[],"class_list":["post-149","post","type-post","status-publish","format-standard","hentry","category-enology","category-tomato-wine","category-winemaking"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t