pH is one of those finer points of making wine that an armature can ignore
but an advanced armature may become evangelistic about. If you are
primarily making wine that will be drunk up in 2 years, you can generally
avoid the issue.

If you want to lay down some wines for 5 or 10 years, pH can be very
important and you should consider learning about it and putting out the
$100+ for a good tester.

Ray

"flowerpot" > wrote in message
oups.com...
> Just curious as it keeps being discussed. It is something I should be
> doing and if so when?
>
> Many thanks
> flowerpot
>
>