Help me with a ph meter
- Thread starter Squatchy
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Just go to Amazon.com and search for "pH meter". They can be had for under $20. The one I use was under $40. Be sure to get calibration solutions and probe storage solution. Skip the small packets of solution and go for a bottle since it's a lot more economical in the long run (if you use it even a moderate amount).
If you go with test strips. Be sure to get the wine makers test strips. They have a much narrower pH range and therefore are much more precise and accurate for home brewing than full range strips.
If you go with test strips. Be sure to get the wine makers test strips. They have a much narrower pH range and therefore are much more precise and accurate for home brewing than full range strips.
PH meter can be calibrated using coca cola, which is 2.5. You don't need to buy calibration solutions
doesn't matter what meter you buy you will always doubt its accuracy and feel the need to crossscheck it.
I'm sort of interested in picking one up to, but the reviews on most of the inexpensive ones make you doubt their ability to work...
They work, and give good info. If you doubt the reading, check the calibration. I've had 2 now... you need to store them so the bulb remains wet, and I carelessly left it upside down, and the LED display was all hosed up, so I had to get another one....but there's no way I would make mead now without it. Indispensable.
There is a giant thread on it somewhere around here from about two years ago.
Search el cheapo ph meter
Sent from my galafreyan transdimensional communicator 100 years from now.
Search el cheapo ph meter
Sent from my galafreyan transdimensional communicator 100 years from now.
I suggest you get one with a narrow enough electode that it can fit in hour hydromter test tube or the mouth of your carboy. Mine's so fat I just use the strips...
I have the same issue... an $8.00 pH meter from eBay. its too wide to fit in the test tube, so I pour it from there into a water glass and do the reading there. It keeps calibration pretty well (there's always fresh buffer solution in the lab at work, so I check it every so-often). Best eight bucks I've ever spent in mead making. And that includes the honey I usually use.
If you ferment in a pail, its not an issue. It also is easier to add potassium carbonate, should it be needed.
