Hey all,

I wanted to get your input on something that I have been noticing while pitching the last couple short meads I have made.

Facts:

pH strip: I have a wheel of paper-based pH strips with a range of 2.0-6.0. Couple months old.

Meads (normal sna and whatnot):

July: 7% juneberry cyser. Cider and honey in primary, juneberry in secondary. pH reads 6 at pitch. fermented just fine.

August: 7% tart cherry (all in primary) melomel. pH reads 3.7 at pitch. fermented fine.

September: 7% ceylon and charred oak aged cyser. pH reads 3.5 at pitch. fermented fine.

October: polished off the kegs

November: 7% mead, just honey in primary. pH reads 6 at pitch. took off like a rocket.

Long story short; I have had a couple really goofy pH readings of 6 and I am struggling to figure out whats going on. Is it just bad pH strips? Fermentation has been fine and products have tasted quite good; I just want to figure out whats up with the pH readings. Any ideas?