Here you go.
For white must I often use color indicator, faster then calibrating the meter. I often just quickly add enough naoh to reach aprox 4 g\L titrated acid (as tartaric) and then from there go very slowly, drop at a time so I dont overshot. White grapes often come at 4.5-5 g\L and then I correctly by pH and then do a second correction after fermentation by taste to achive good balance.
For red wine\must the color is often too deep to use a color indicator without diluting the sample by 5-8 folds and I find that your error margin is bigger.
Thats where the 8.2 method comes handy.