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Most commercial reds have undergone MLF, which is well-known to introduce histamines and other biogenic amines. These compounds can produce migraine-like symptoms (headache, gastric upset) in some individuals. Sulfite is usually NOT the cause of these symptoms, but rather, in rare cases of...

A good trick is to use cream of tartar, AKA potassium hydrogen tartrate (KHT), to check your accuracy of calibration. Add 1/8 tsp cream of tartar (grocery store stuff is fine as long as it's pure) to 20 mL distilled water and mix well for about 30 seconds. This provides a "saturated solution"...

Sulfite in water gets oxidized by dissolved oxygen at a rate of about 50% per minute (E. C. Fuller, R. H. Crist, "The Rate of Oxidation of Sulfite Ions by Oxygen" J. Am. Chem. Soc., 1941, 63 (6), pp 1644–1650) Now this rate may vary depending on conditions (and it is reported to be rather...

:i Just be sure that your pH meter has an accuracy and readability down to 0.02 pH units or better (i.e. 0.01 pH is better). there is a significant difference to winemaking between pH 3.4 and 3.5 for example, but a cheap pH meter may not see that difference.