Some advanced winemakers like to check the pH of their must prior to fermentation. For this task you will need a pH meter for winemaking. Test strips will typically not be accurate enough. This is most applicable for those making wine from fresh grapes. The ideal pH of the must prior to fermentation should be 3.2 to 3.8. pH readings higher than this can indicate that the fruit is overcropped or overripe and will need an acid addition.
Calculating the amount of acid needed to raise the acid level in a given grape must should be done using an acid titration kit. Tartaric Acid should be used to increase the acid in a grape wine . Acid Blend should be used to increase the acid level of a fruit wine.
Finished wines should have a pH of around 3.2 to 3.6. However, acid adjustments after fermentation should be done based on taste and not on achieving a particular pH reading.
Contact us is you have any questions regarding pH or pH meters for winemaking.
