(ATK100) Same method used by professional wineries to determine the acidity level of a must before fermentation and again at bottling time. Measured amounts of reagent is added to a measured sample of juice or wine that has been prepared with indicator solution. When the sample changes color, the acidity is determined by measuring the amount of reagent used to obtain the color change. Includes: a test tube, measuring syringe, reagent, indicator solution and complete instructions.