I measure and consider both pH and TA on any type of wine or mead. I
have both tools, so use both.

Taste is alway the reality check, I measure out whatever I decide to
add, add 1/2 and taste, then the other half if necessary.

Meads are whacky, the pH can really drop and the TA usually rises post
fermentation on mine.

If I were making 10 gallons or less, I might get someone to measure pH
for me, like the high school science teacher, rather than buy a pH
meter.

That said;

Titration kits are under $10, that's preety cheap insurance.

If buying a meter, consider the cost of the meter and buffers. A good
meter that has ATC and is accurate to 0.1 pH units costs around $50
(US); buffers for a few years around $30.

I have servicable meter probe combinations like this that are 5 years
old, so the cost per year to me was minimal.

I usually make over 50 gallons of various types, so the cost per
bottle is pretty low.

> 3) The strong consensus of opinion in that thread, which convinced me and
> reversed my previously held opinion on the subject, was "that the pH is a
> much more important figure" as I stated above in this thread.

I have bottled reds with pH in excess of 3.6 that were fine 6 years
later, none of mine sit around much longer than that.

In that respect I disagree. I really do not want to bottle a red with
TA over 6.0 g/l; I just think that is too tart. Once I get to 6.0, the
pH is more for information for me, I never use more tha 70 ppm SO2,
usually stop at 50. Those wines I sample more often since the pH
would indicate they are under protected. So far so good on that.

6.5 is the limit on dry whites for me. If I use a little sugar to
balance, I will go as high as 8.5 g/l. At that point pH is never an
issue.

Just another thought on the subject.
Regards,
Joe