Our home vineyard delivers about 1000 liters of wine every year. It takes some effort to keep good quality and pleasure for all friends tasting the must, new wine and “senior” wine reserves. One of the most important tasks in wine quality management is controlling the biological and chemical state of the wine. The wine can be monitored in special laboratory or in home lab. Of course home lab become rational when quantity of the wine is high enough to justify expenses in special equipment. There is some low cost equipment available for wine analysis, mostly with titration techniques, but chemical lab equipment is rather expensive and many hobby wineries avoid buying such equipment. I hope this post can contribute a bit to change that. I will describe the development of simple pH meter in detail.