I'm still hunting for the quick and skinny on how to use the Hanna pH tester...I bought one, have seen the articles in this forum, but still don't have a real good idea about what I do when I test the must.
I am also reading Jack Keller's web for more information, but I am a bit confused.
I have calibrated my new tester.
Once inserted into a must sample, let's say I get a reading of 7.9 on the read out. What does the 7.9 tell me that I need to do to my blackberry must insofar as using any acid blend to adjust a 5-gallon batch?
If the meter gives me a lower, more acidic reading, say 6.5, what do I do to make the must more balanced?
Looking for the layman's explanation to help me get over this initial learning curve...your guidance is greatly appreciated!
I am also reading Jack Keller's web for more information, but I am a bit confused.
I have calibrated my new tester.
Once inserted into a must sample, let's say I get a reading of 7.9 on the read out. What does the 7.9 tell me that I need to do to my blackberry must insofar as using any acid blend to adjust a 5-gallon batch?
If the meter gives me a lower, more acidic reading, say 6.5, what do I do to make the must more balanced?
Looking for the layman's explanation to help me get over this initial learning curve...your guidance is greatly appreciated!