![]() |
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
|
|||
|
Last year when I test the ph of my must I did not get a good reading.
the number kept bouncing around and I took several readings with wildly different results. My conclusion at the time was that I needed to recalibrate my meter, and maybe troubleshoot the electrode. This year I have taken the time to test the meter and probe (same ones) and I am very accurate at 4.00, 7.00 and 10.00ph. It made me wonder if my testing method is to blame. So my question is: do I need to do anything special with my sample before measuring ph? Should I filter it to remove particulates? should I stir it well first? I appreciate your comments. Thanks Marc |