Product Description
Wine & Cider pH strips have a range of pH 2.8 to 4.4 and contain 50 strips. The colour guide shows 5 different readings: 2.8, 3.2, 3.6, 4.0 and 4.4.
pH Strips are the quickest and easiest way to test acidity or alkalinity of a solution. Simply dip the swab strip into the liquid, remove and shake to remove excess liquid and then compare against the colour chart on the packaging within 30 seconds to obtain the pH reading.
The lower the number the higher the acid level in the liquid.
Wines and ciders with a low pH reading will taste tart and crisp. Conversely, those with a higher pH, will be more prone to bacterial growth. So it is essential to achieve the correct acid balance for taste and stability of the finished wine or cider.
Wines: Most wines fall around a pH reading of 3 or 4. For white wines, a desirable reading is a pH of approximately 3.2, while the best pH for red wines is around 3.6.
Ciders: It is important that the acidity of the juice has the correct pH. The ideal pH reading for cider is between 3.2 � 3.6. A weaker acid content of pH 4.0 or above can lead to flavour problems and infection.
How to increase acid balance (lower pH reading)
Using Acid Blend is by far the best way to adjust wine pH, as it combines all 3 acids (tartaric, malic, citric) in the proportions found in natural grapes. Increase the acid content in small doses starting with a dose rate of 1g per litre. Then re-test to achieve the optimum pH level.
For Cider, Malic Acid can be substituted for Acid Blend. The dose rate is the same, starting at 1g per litre.
How to lower acid balance (increase pH reading):
If the acid level is too high, then add Calcium Carbonate (Precipitated Chalk) to the Wine or Cider, at a starting rate of 1g per litre.
All chemical additives are available separately in our shop.
