I know there are pH strips out there -- in fact, I have some for my pool, but the range is too low -- and my local wine making store only sells titration kits, which seem like overkill. Should I use pH strips? And if so, where is the best place to find them (in the 4.0 to 6.0 range), other than online? Your thoughts? Thanks so much, everyone. ;o) P.S. I'll buy online, but want to do some canning this weekend!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)