Great wine: It is all about water

Wine kits are supposed to make 23L of wine. You can learn this here now that how you can start by making 7.5L to 16L based on the type of the kit and later add 7.5L to 15L of water. Water is removed from the grape juice through distillation, meaning you need to add back pure distilled water and not Alkaline water. Alkaline water can change the taste and character of the wine.

It means that unless the water you are using is contaminated, it is okay to use it to make wine kits.

why use distilled water?

Cholerine used in water is a sterilant and has a pool-icky smell and kills  

yeast

You are likely to think it is not fit to make wines with water because you can smell chlorine. Note that all juices in winemaking have sulfite compounds that are present in all grapes. When mixed with solutions that have chloride ions, sulfite mix with ions instantly forming chloride salts such as sodium chloride and potassium chloride.

If you mix 100 percent of chlorine in municipal tap with sulfite, you can only get a handful of table salt per 23L of the carboy. That little salt cannot have much effect when mixed with wine having a Brix of 25, sugars, acids, and other solid materials. So, you don’t have to worry about using municipal water.

Sometime water may have a different PH other than the 7.0 we all know about. Ensure that the water PH is seven so that the PH of the kit will not be affected

PH scale ranges from 1 to 14. we have 7 in the middle, which is considered neutral, meaning it is not alkaline or acidic. Pure water has a PH of 7. Below 7, we have the acids, and above 7, we have the alkaline bases. Because wine has acids, it has a low PH, which is between 3 to 4.

However, for kit wines, the concentration is not usually the same. The activity can be used to measure the concentration of hydrogen ions and not the actual concentration. It is based on the fact that ions surrounding hydrogen ions shield them and hinder them from taking part in chemical reactions.

This means that it is not the acids that affect the PH in wine kits; it is the compounds present in the wine kit. This is mostly referred to as buffering. Kit wines are highly buffered because they have high levels of solid materials and also the impact caused by Pasteurization and concentration.

It means that the PH of tap water cannot affect wine kits because it does not have many hydrogen ions. When calculating the PH of a weakly acidic solution, we assume that water does not have hydrogen ions. You have to add tap water in a highly acidic, buffered wine kit and it will dissolve all the solids and acids from the kit.

If you have never made wine before, check on our websites on various winemaking kits.

© 2020 Vinsurvin Sommelier Magazine .