not to mention the crusher/press cross-contamination lolol

The reason for not putting the pH probe in your must is to not risk
getting pH electrode chemicals in the must, if you should happen to have
an oops. And to not get glass fragments into the must from that oops.
This is just common sense good practice.

Gene

P.S. Older pH electrodes often contain calomel (mercurous chloride),
which is something we don't want to ingest. Most pH electrodes made
today use AgCl (silver chloride) electrode instead of calomel.

P.P.S. Last I checked, no microbes that will harm us can live in wine;
just the ones that fart bad tastes and the ones that add complexity and
good flavors.

snpm wrote:
> ........erm, I find the logic hard to swallow if its just that, dont
> you? Why wouldnt you simply sanitise the instrument? You have to stick
> SOMETHING in the must to get the sample, right?
>
>
> wrote:
>
>>I suspect that this is to reduce the possibility of contamination of
>>your must. The pH meter tip may still be wet with storage solution, or,
>>if you've rinsed it with tap water, it may be harboring microbes.
>>
>>It's just better not to stick anything into your must.
>>
>>Greg
>>
>>snpm wrote:
>>
>>>Ken Schramm mentions (but does not explain why) he takes a small sample
>>>of must for pH sampling then ditches it. He says this is preferable to
>>>dipping your pH meter into the must in the primary fermenter.
>>>
>>>Can anyone tell me why?
>>>
>>>Thanks all,
>>>
>>>Sean
>
>