Prior to, and during the process of fermentation, a measure of the pH of the solution is quite important. The correct pH must be established initially, and should be monitored throughout the process in order to facilitate the complete breakdown of the initial carbohydrates to alcohol. This measure of pH may be accomplished with the Universal pH test paper. In addition, the pH 1-14 test strips can be used to test the acidity (pH) of the juice/must/beer prior to and during the process of fermentation. For an initial measure of the pH of juice, a narrow range measure for wine production can be obtained using the pH 2.8-4.4 test strips.