Accurately testing S02 = big winemaking advantage. It seems like the only legit tool for this is the VinMetrica. And every owner seems to speak highly of it. I’m sold on the so2 vinmetrica. What I can’t figure out is what makes it so special for pH and TA. It seems no different than any other pH meter—still using the same method to figure TA (before researching I thought this thing had a unique probe and meter that actually spit out a TA # for you) 1. So Is it just the convenience of So2 and pH one tool? Or is the ph probe a higher quality grade when compared to meter/probes at ~$200? (The $ difference from sc-100 to sc-300) 2. Also, is a beep at 8.2ph the only thing deeming it a ‘TA analyzer’? If so isn’t that kind of a stretch? Some NaOH can turn any meter into a “TA analyzer”. The big accessory kit I admit looks badass-the stand, stirrer, burette and probe holders.- and able to be used with any probe. So what’s the better option? The sc-100 and a separate benchtop meter or the sc-300? The meter itself just seems a little antiquated to me, and I get the feeling $200 can get you a higher quality more modern ph tool.