I recently bought a pH meter, and I am finding it to be very useful! But one quick question about using it on actively fermenting wine: Do I need to worry about CO2 affecting my reading? I seems like I remember reading somewhere that CO2 should be removed by heating/agitation before trying to meter if the juice is fermenting. However I just read the pH tutorial on this site <How To Understand ph, and Take A Reading> and it doesn't mention anything about CO2. Is it standard operating procedure to try to eliminate CO2 before taking a pH reading, or not?