When is acid testing necessary?

[redderthebetter]

As a newbie to the hobby, I have been curious about this. They didn't seem to think it was important enough to include in my kit. I have made two fruit wines since new years and did not bother to test either. I must confess I am not sure what a good reading would be. Does the acidity/ph(not sure of the diff) differ widely between fruits? I think what I am looking for is a simple primer on the subject. I have 4lbs each of frozen blueberry and blackberries for a a couple of batches in the next few weeks and want to be a littl more exacting on these. Thanks.

FYI. I have a gallon each of cranberry(dried) and triberry in the closet. I have found that putting them way up and out of sight keeps my impatient hands off of them until they are ready to rock this summer.

 

[masta]

This is a good place to start to get a good understanding of acids in wine and fruits and how to measure them:


http://winemaking.jackkeller.net/acid.asp