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Is it normal for pH to increasing during fermentation? What could be some reasons for this?

Thank you for clearing up the hydrometer readings, I fixed up the readings to assume that they were 0.990 (instead of 0.900) as well as 0.998 (instead of 0.980 and they are far more reasonable (coincide with the alcohol content from the ebulliometer too). As for the differing amounts of sugar, I...

Could the hydrometer results compared to the ebulliometer results be due to the differing amounts of sugar in each fermenter to begin with?

Hi everyone, I have been fermenting a fruit wine for a couple of months now as an assessment piece, however I have run into a conundrum with some testing results. I first started out with a must that I called a 'control' and then split that control into three separate fermenters. One...