I’ve used pH papers for a while, but in making red wine from cherries I’ve gone beyond their limits. I can’t read the color very well when I’m measuring dark colored wine, and for the same reason, its tough to do acid titration with an indicator. Since I didn’t have a good way to measure it, I didn’t adjust the acidity of my cherry wine. Well it’s been fermenting away, but I didn’t solve that problem I just bought a little time. During that time, I ordered a cheap pH meter and I expect it to arrive today.
There’s an old saying that if you buy cheap, you buy twice. That probably applies here, but sometimes that’s not a bad thing. Buying cheap can be a good way to learn just what you need in a tool, and help you buy intelligently later on. I understand that replacement tips for high end pH meters cost about what my meter cost, so it might be smart to just buy a new cheap meter every time the old one breaks. I don’t know yet, but right now I can measure acidity a lot more accurately than in the past. That should mean better wine, and I’m excited about that!
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