• If you have a question about commercial production or the hot sauce business, please post in The Food Biz.

fermenting Qtn on pH levels during Fermentation ?

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.com/topic/29501-making-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.
 
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
 
Back
Top