A long and hopefully interesting story... and I have to say up-front, that chemistry isn't my long-suite.
In the past, some titration kits have been available in Australia. They come with the necessary bits, are relatively cheap (although not as cheap as in the USA), and easy to use.
However, we can't get them now because the chemicals (sodium hydroxide and phenolphthalein) have been classed as "dangerous" and can't be sent through the mail. So, getting replacement chemicals in small quantities is an issue.
I can get sodium hydroxide in dry and food grade form, but I would have to accurately measure exactly 4.0 grams of flakes or pearls and mix it in exactly one litre of water to make a 0.1N solution for titration. I have a good deal in place for this... in return for cider, the local pharmacy (Drug Store) will make up accurate solutions for me as they can weigh to 5/1000-gram precision.
With that issue solved, the problem now seems to be accessing phenolphthalein indicator. Phenol Red (as used in pool test kits) is readily available. Has anyone used this as an indicator for titration to determine the acid level of cider. If so, how does it change the procedure (if it does) i.e. is it the same. I am trying to put together some data about my apples to help with blending. SG and pH are easy, but TA needs titration. The apples should be ripe in a month or two, so this isn't super-urgent but it would be good to know what to do.
Any wisdom regarding alternative TA methods, indicators, etc, will be very much appreciated since all the information I can get seems to revolve around phenolphthalein as the indicator.
Cheers!
In the past, some titration kits have been available in Australia. They come with the necessary bits, are relatively cheap (although not as cheap as in the USA), and easy to use.
However, we can't get them now because the chemicals (sodium hydroxide and phenolphthalein) have been classed as "dangerous" and can't be sent through the mail. So, getting replacement chemicals in small quantities is an issue.
I can get sodium hydroxide in dry and food grade form, but I would have to accurately measure exactly 4.0 grams of flakes or pearls and mix it in exactly one litre of water to make a 0.1N solution for titration. I have a good deal in place for this... in return for cider, the local pharmacy (Drug Store) will make up accurate solutions for me as they can weigh to 5/1000-gram precision.
With that issue solved, the problem now seems to be accessing phenolphthalein indicator. Phenol Red (as used in pool test kits) is readily available. Has anyone used this as an indicator for titration to determine the acid level of cider. If so, how does it change the procedure (if it does) i.e. is it the same. I am trying to put together some data about my apples to help with blending. SG and pH are easy, but TA needs titration. The apples should be ripe in a month or two, so this isn't super-urgent but it would be good to know what to do.
Any wisdom regarding alternative TA methods, indicators, etc, will be very much appreciated since all the information I can get seems to revolve around phenolphthalein as the indicator.
Cheers!