PH help!

[Fatalii_Llama]

Guys,
 
I just blended up a fermentation of peppers that I am going to cook and bottle....... This time the fermentation (45 days) only came out to 4.5 on the PH meter. Is this ok as long as I add an acid to drop it down further? I havent had a ferment come out less than 4.0 for me before......... I appreciate the help (before I continue with my planned sauce making tonight)

 

[salsalady]

Add a little acid.....citrus juice or vinegar of choice....not the other stuff!!!...

Milder tasting vinegars like rice or white balsamic will have the least flavor impact to your sauce.

Have fun!
SL

 

[Fatalii_Llama]

Ok, added lime juice and white vinegar (all i had on hand) its cooking down now at a ph of 3.45. So I take it from that post above that its ok if the ferment is above "shelf stable PH" as long as you add acid once its out of the brine ? Thanks SalsaLady!!!

 

[salsalady]

Yep. As long as the finished product is at a good pH.

 

[Fatalii_Llama]

Thank you very much for the assistance

 

[Pharthan]

Basically, after you reintroduce new air into it, you need it to be below 4.4 pH. Between the first time you stick it in a jar and the fermentation, you've got CO2 and insufficient Oxygen keeping nasties at bay.