I bought a Ph testing kit with the syringe and the test tube and the fluids. As near as I can figger, my wine is somewhere between .62 and .68. What is the best way to measure Ph? is an electronic metter accurate enough? Do I have to use a meter designed for wine or can I use the one they sell at the garden store for plants?
You are really talking about two different things, especially as used in wine making. The kit you bought is an acid titration kit which is used to measure the amount of acid in a wine. You can also use a pH meter to measure the H+ ions in the wine which also relates to acidity. Titration is especially useful in determining acidity for taste on the original juice. pH is especially useful in determining the amount of acidity there is at the end of fermentation with regards to how well the wine will age and how much sulfite you need to add but is not particularly useful in evaluating acidity with regard to taste. The two can be used together. The best way to do an accurate titration is to use the pH meter to determine when you get to the end point rather than a color indicator. This is especially useful with red wines.
I will not go into what all is involved here but suggest you do a bit of reading on this topic.
Ray
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