DIck,

I'll offer you a "hack" technique just in case you don't have a ph
meter or your meter doesn't have the desired accuracy. If the grapes
are from california, assume a ph of at least 3.9. Add enough tartatic
to bring the Ph down .4. If the grapes are not that ripe ( lower Ph)
you can always take the tartaric out after fermentation. Adding
tartaric after fermentation never tastes the same as adding it before.
Bottom line is that you want the Ph as low as possible before
fermentation, it ensures a cleaner fermentation. This method can be
used if your Ph meter goes on the blink the day you bring the grapes
home. When in doubt use tartaric. Additionally, use Prisse de Mousse
which tolerates low Ph and SO2 levels. Also, Be sure to use enough SO2
when grapes have mold or acetic acid on them. If you don't use enough
SO2 then ethel acetate will form. ( Acetone smells)

Bob

On Aug 2, 3:54*pm, Dick Heckman > wrote:
> I'm looking at 2 meters. *Both have a resolution of .01. *One has an
> accuracy of +_ .1, the other has an accuracy of +_ .2. *Is the
> difference in accuracy worth twice the price? *Will that much difference
> * make a detectable difference in the wine. *With my fruit wines I never
> worried about pH and they all came out pretty decent.
>
> Dick