Just a quickie, how many limes for how much hot sauce would Yoh say for a sauce to keep? Oh, I'm not getting a ph reader btw.
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Limeys.
- Thread starter Archthesheep
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Then go steal yourself some pH strips because that really isn't a question that can be answered easily. Good luck.
Downriver
eXtreme
...or safely. Measure your pH for shelf storage. Or, store it in the fridge and eat it within a week or two.
You dont need a meter or test strips. Just 1/3 of a head of red cabbage, about 150ml of distilled water and a dropper bottle. Cut the cabbage up into medimum size pieces and place in a pot. Add water and bring to a boil. Once it is boiling turn down the heat to a gentle boil for about 10 minutes. Let it cool and strain the juice through a coffee filter in a funnel into a container. To this add some isopropyl alcohol so that it's about 10%. Fill your dropper bottle from this. A glass tube make this easy as you can look through the tube to match the color but take a small sample add 3 drop of the juice. Mix by swirling and then compare to chart. You have your ph. Oh, you can also soak some coffee filter paper in the juice and let it dry then cut into strips. Now you have test strips.
An easy guide to this is at: http://www.chemistryland.com/CHM107Lab/Lab1/Lab1PreparingCabbageExtract.htm
Color Chart
Have fun!
An easy guide to this is at: http://www.chemistryland.com/CHM107Lab/Lab1/Lab1PreparingCabbageExtract.htm
Color Chart
Have fun!
3.8 is a good marker, you'd be surprised how often you'd end in a safe acidity on the wing however. I use a digi ph meter which cost me very little, a worthy investment I say.