Hi all,
I was calibrating my pH meter and the only solution I had was ph 10.01 buffer. I am doing a batch of El Dorado Pinot Noir and OVZ and both had pH in the 4s. When I added acid, the pH dropped initially to 3.5-3.6 range but now after 1 day of fermentation its up to 3.85.
I'm just wondering if the fact I used a ph 10 buffer solution to calibrate the meter makes a difference in the accuracy. Is there anyone who can advise? I am going to pick up the pH 7 and pH 4 packets tomorrow and re-calibrate, but if there's no need I wont' both.
Thoughts?
I was calibrating my pH meter and the only solution I had was ph 10.01 buffer. I am doing a batch of El Dorado Pinot Noir and OVZ and both had pH in the 4s. When I added acid, the pH dropped initially to 3.5-3.6 range but now after 1 day of fermentation its up to 3.85.
I'm just wondering if the fact I used a ph 10 buffer solution to calibrate the meter makes a difference in the accuracy. Is there anyone who can advise? I am going to pick up the pH 7 and pH 4 packets tomorrow and re-calibrate, but if there's no need I wont' both.
Thoughts?