Total Acidity

Acidity is important to monitor to ensure fermentation is progressing and no outside organisms have taken a hold.

Needs:

• 10ml clear sample of sake
• Beaker
• Titration burette
• Sodium Hydroxide (NaOH) at .1M
• Phenolphthalein indicator at 1%

Method:

1. Take a 10ml sample of your sake at 15C and place in beaker
2. Add 4 drops of the phenolphthalein indicator to the beaker
3. Fill your titration pipette to 10ml of Sodium Hydroxide.
4. Place the indicator beaker underneath the pipette and slowly drip the Sodium Hydroxide into your sample solution, swirling or using a stir plate. A bright pink drip will appear in the solution and will disappear as you swirl the mixture. Look for the clear solution to turn pink and remains pink for more than 30 seconds.
5. Take reading of how much Sodium Hydroxide was added
6. Multiple that number by .75 to get your Total Acidity or Sando.