Clyde,
I thought that was what it should do too, but that's why I measured
it. I made fresh buffers last night and am going to do it again on a
larger sample of wines; I have 8 going now.

It's a potential measurement from the probe to solution; maybe the CO2
gas that forms on the pH electrode confuses it, I don't know.

I'm an electronics guy, not a chemist though. Maybe someone else can
chime in that understands this better.

Regards,
Joe


"Clyde Gill" wrote in message ...
.

I checked the pH without removing the CO2, it was 3.65. After a few
second boil, it dropped to 3.55. Not a huge change, but significant
to me.


That would be significant to me Joe.

Wouldn't you expect the pH to go up after removing carbonic acid?

clyde