Because if you’re going to sell it, you need to know that it’s at least 5% acetic acid.
Titration is the way forward and whilst it used to be possible to use a wine titration kit (which is actually intended for testing tartaric acid content, I believe) they don’t seem to be available any more. The only one I managed to find for sale had actually been discontinued.
So I put together this kit to allow us to do our own. It contains:
- Distilled water
- 0.1M sodium hydroxide solution
- Phenolthalein
- 100 ml beakers
- 10 ml syringes
- 1 ml syringes
Oh, and a set of instructions that I found on Andrew Lea’s rather excellent UK cider website.
