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Joe_Sallo

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Joe_Sallo last won the day on June 27

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About Joe_Sallo

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  • Birthday 07/12/1957

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    USA, Pgh, PA

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  1. Thanks Joe.. I noticed the decline in participation as well and started to think maybe folks were keen to defect to a ‘better’ place.  I’ll admit winemaker subscription was a reaction as I was just frustrated with the wine press in general.  It has not been all that useful yet.  A lot of marginally informative but non interactive content.  Wine press provides what I lack:  the ability to interact with wine makers.  I’m in a desert here in Dayton.   
     

    Here’s a question for you:  PH probe.  I’m making very small batches of wine twice a year.  I’d say 15-20 gallons, plus now creating some sparkling wines from the whites.  Slowly expanding operation, trying to make competitive wines and new varietals all the time (and port which at least for a couple competitions is my flagship) I’ve had the meter for about 7 years.  I suspect the meter is fine, it’s an off brand that was suggested to me by a guy on here who went pro.  It’s remarkable hard to find good information on a BNC type replacement probe for a guy like me or what a good Ph meter is for my size operation.  The meter does not show up on internet searches any more (ph meter 2602) is all I have on it.  I assume the probe is getting worn out, requires major calibration and seems to take forever to settle on a reading.  I suspect it has led me astray a few times.  Thanks in advance, 

    Rich

    1. Show previous comments  5 more
    2. Joe_Sallo

      Joe_Sallo

      Yes, I use 10 ml.

    3. OptimusWine

      OptimusWine

      Any specific reason?  

    4. Joe_Sallo

      Joe_Sallo

      It keeps the buffers from molding.  I used to make my own and even with the preservative  they were moldng a few months.  I just calibrate, measure check calibration after finishing and pitch the used buffer.

    5. Show next comments  3 more
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