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Qtn on pH levels during Fermentation ?


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#1 Maverick27

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Posted 11 February 2019 - 06:10 AM

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 ?

 

pH levels

 

http://thehotpepper....-hot-sauce-101/

 

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  ?   :fireball:

 

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.   :pray:

 

Thanks Folks.


Edited by Maverick27, 11 February 2019 - 06:51 AM.


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#2 Walchit

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Posted 11 February 2019 - 07:23 AM

Ph meters are super cheap.

#3 Maverick27

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Posted 11 February 2019 - 07:27 AM

Ph meters are super cheap.

 

Thanks Walchit.

 

Any thoughts on when sauce has reached a safe pH level during fermentation ?



#4 Masher

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Posted 11 February 2019 - 08:00 AM

Size of jar, ingredients, size of chopped veg for mash or chunked, overall volume, brine or just salted, temps etc etc.


You really cannot rely on a time frame to guess safe ph levels.

I had Kahm yeast twice....both times seemed to be from oxygen getting to the mash from to much air space and I don't use airlocks and was removing lids vs just cracking the seal to let co2 escape. Just my best guess, no real science in my info.


I have had 4.2 / 4.3 after 3 mos and last batch was 4.6 at 3 mos.


Get a ph digital stick meter. I think mine was $14

Edited by Masher, 11 February 2019 - 08:05 AM.


#5 Walchit

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Posted 11 February 2019 - 08:42 AM

No. My first ferments are still going. If you add enough vinegar it will be low enough. But without checking it Idk how you would really know.




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