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For the serious amateur cider maker!
This hand held, inexpensive pH meter measures the acidity or alkalinity of any solution and is very much more accurate than litmus paper. In cidermaking it is used to determine the acidity of your juice before fermentation.
The pH level of the juice should be in the region of 3.2 to 3.8: * If the acid level of the juice is low, the pH will be high and the fermentation would be susceptible to bacterial infections. The acidity can be increased by the addition of a small amount of citric or malic acid to the juice prior to fermentation. * If the juice is too acid, the pH will be low and the cider may taste unacceptably sharp after the first fermentation. This can be remedied by allowing the cider to go through a late, secondary malolactic fermentation.
For more details of these processes read: * Craft Cider Making by Andrew Lea * Real Cider Making on a Small Scale by Lomax & Pooley * Basic Cider & Juice Making by Alex Hill
Can be used for a variety of other applications including swimming pool testing and food production.
£8.50 delivery on orders up to £100 - geographical restrictions & conditions apply, see Delivery
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