(LG1111) wrote in message >...
> >There were two recent threads in which this was discussed. A number of
> >people had very poor experience with the Checker1, and a few were happy with
> >it. But it is not really accurate enough for pH level testing, although it
> >is apparently ok for acid titration. You can get a model PHEP5 (made by the
> >same company) for about $70 (from www.piwine.com and others), and it seems
> >to be worth the extra investment.
> >
> >
> >I have both of these pH meters and frankly, they're both adequate. It gets me
> to within 0.1 or 0.15 of the true value (when I check them against each other
> and against themselves). It's easier to lose the top of the cheaper model
> which holds in the solution between uses. After making wine for about 3 years,
> I've gotten to the point where if I can get wine between 3.2 and 3.6, then any
> further fine tuning seems to not make much diference (and usually screws things
> up).
>
> Lee

Tip for storing the electrode and avoiding the cap altogether:
take a butter tub (like a Fleischman's Light butter container), CLEAN
it thoroughly, and fill it with 7.0 buffer solution. Cut a crosshatch
(like a plus sign) on the top of the container and push the electrode
through it into the solution. Let it stand in the container and put
it away. Next time you want to use it, turn it on and calibrate it
for 7.0, then take it out and place it in 4.0 buffer solution,
calibrate it, then set it in your testing solution. When you're done,
rinse the electrode and push it back in the 7.0 container, put it away
and forget about it.

I hate that little black cap... it dries out too fast and, knowing
me, I'll eventually lose it!

-Paul