Thanks to the comments from the group, my pH meter appeared last week
from e-bay. Micorbiologist friend helped with explanations, calibration
and calibration solutions.

And I must comment on the wonderfully helpful and polite character of
the posters in the group here. And the occasional tongue-in-cheek humour
such as seen in the responses to our magnum reloader a couple of weeks
back! It's quite refreshing when compared with (or contrasted to) the
behaviour on a few other groups I visit.

Back to the meter - does it ever aid in TA measurements!

It's also giving me some interesting insights in other areas. After a
rave review a few weeks back about Superstore cranberry cocktail wine, I
thought it was worth trying. So put on a couple of gallons (4
half-gallon batches trying different combinations of sugars etc) in
mid-June.

Most of my wines have stopped bubbling after 3 to 4 weeks, and have been
racked. The cranberry cocktail batches are still bubbling after 7 weeks.
One stopped a couple of days ago, so racked it.

SG .997, TA 5.25 pH 1.33 on first go; friend said he'd never seen such
a low reading. Recalibrated meter, pH 1.48.......

This probably explains the slow fermentation process.

A couple of others are 2.3 - 2.75. And I believe that they should be a
bit over 3 from the literature.

None of my reference material is clear on corrective measures.

Suggestions?

Thanks.

jack