Attn all experienced Sauce Makers.
I've yet to source a pH Tester in the market to test my on-going fermentation.
Anyone care to advise when the sauces reach a safe level of pH 4.0 minimum & below during fermentation ?
Is it after 4 weeks or longer (or shorter) when pH is within acceptable range ?
For my 1st Fermentation, CO2 bubbling stopped after 2 weeks, but i did'nt test the pH level of the sauce. During this period of the fermentation is pH level still high ?
Finally is there correlation btwn pH level & Kahm Yeast formation ?
In all honesty, I want to avoid heating the sauce.
Simply ferment within acceptable time frame ( 4 weeks or shorter), add vinegar & bottle it up whilst ensuring the sauce is at a safe pH level of 4.0 (or below) & no Kahm Yeast.
Edited by Maverick27, 11 February 2019 - 06:51 AM.