Dr. Paul Jorgensen, firstname.lastname@example.org
Taking measurements from must in your carboy in the process of making wine can be cumbersome. In order to take these measurements a sample is usually drawn and measurements taken such as temperature, specific gravity, and pH. The rate of carbon dioxide (CO2) expended from the must is also checked. This activity may be checked periodically throughout the fermentation process which can last from a few days to months. This project demonstrates an easier way to monitor the fermentation process using various sensors, Google documents, email, and texting.
Hollar, David, "The pHermometer" (2014). Technical Library. 179.