The home winemaker will typically use a basic acid titration kit to measure acidity in wine because other manners can be quite expensive.
While not 100% accurate, it’s close… and it’s a test whose results I do not ignore. You can rely on it especially when you have become consistent enough in the process of conducting the test. This video shows you how.
Just to clarify… once I have achieved the color change that is described in the video, I will subtract the amount of sodium hydroxide that remains in the syringe (3 cc’s) from what I started with (10 cc’s). So the result is 7 cc’s and each cc is approximately .1% acidity (expressed as tartaric acid, TA)
So, we started with 10 cc’s and we consumed 7 cc’s, leaving 3 cc’s. So that gave us an acidity reading (expressed as TA) of .7% for this white, Sauvignon Blanc.
Update: I said Cabernet Sauvignon in the video, but it’s obviously a white wine. I meant to say Sauvignon Blanc 🙂 Happens to the best of us, right?