How long do you age your wine for? Just the two years and then you drink it? And what kind of ph meter do you use?
Times vary slightly, but I'll give you a general timeline for my process, others do it differently. The grape wines in my cellar now went through 6 and 12 gallon barrels, my first wine from the 30 gallon barrel is ready to come out, and my first wine from the 60 gallon barrel is due out in a year. Grapes usually received in early October and are finished AF and pressed by the end of October, MLF finishes in November, wine is sulfited in December and goes into barrel(s). Wine sits in barrels two years (bit longer or shorter depending upon oak levels) before coming out and back into carboys. Wine from the smaller barrels only sat 6 months. It might sit in carboys a month or two before being bottled to settle / clear in case any sediment was siphoned out of the barrel during removal. At that point, drinking it is an option depending upon its development, but there are a lot of bottles (150 come out of the 30 gallon barrel and 300 from the 60, as opposed to the small barrels which only have 30 - 60).
My first grape wines, aged in the smaller barrels, are four years old, and I still have 10 - 15 of each wine left. More left of the 2016's and 17's. I made a lot of different wines in 15 and 16, there's plenty left. Now, doing only one big barrel per year, I'll still have quantity, but not as much variety.
As far as pH, I use the Vinmetrica system for all of my testing, pH, TA, SO2, etc. Have had it since 2015, take good care of the probes, replace the reagents yearly, and have only had to change batteries thus far. Well worth the money spent in my case.
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