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Old 08-12-2017, 07:23 AM   #11
Scooter68
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I have not purchased a ph testing kit yet but will do so now
I'd recommend a pH meter and if you want to do TA test you can just buy the Sodium Hydoxide and use the meter for a very accurate TA test.

Meters start around $20.00 and go to the sky but as long as you check calibration frequently even the $20.00 seem to work well. Be sure to get the calibration liquids along with the meter.
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Old 08-12-2017, 07:40 PM   #12
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So for my next batch - when is a good time to test ph - before adding yeast or after fermentation

 
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Old 08-12-2017, 08:13 PM   #13
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hey scooter68 where did you find a $29 meter

 
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Old 08-12-2017, 08:29 PM   #14
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hey scooter68 where did you find a $29 meter
There are any number of them on Amazon. Some are probably not too reliable but they start around $10.00. I recognize the brand Hanna and there are several models on there starting at $29.xx

The one I bought is still there but much higher now: https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

OH and here's a Twofer: https://www.amazon.com/Etekcity-Auto...kcity+ph+meter


From the research I did ALL meters require recalibration periodically. Mine has done well the most drift I've had was about .15. For me I just can't justify spending a great deal when all I have to do is run a quick calibration check which takes about 5 minutes or less including correcting the meter. Just be sure to get the testing buffer solutions.
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Old 08-13-2017, 07:32 AM   #15
salcoco
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measure ph and acid at start of fermentation before adding yeast and after adding any sugar. Ph immediately post fermentation will be skewed because of carbonic acid generated from the co2. if ph measurement post fermentation not until degassed and clear and after about three months.

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Old 08-14-2017, 06:50 AM   #16
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Is there a chart out there showing what the ideal PH is for reds and what the difference between PH and TA

 
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Old 08-14-2017, 10:25 AM   #17
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Is there a chart out there showing what the ideal PH is for reds and what the difference between PH and TA
Check out page 12-14 for info on TA and pH desired ranges and how to test:
http://morewinemaking.com/public/pdf/wredw.pdf
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