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kitchenware Question about PH tester

The Hot Pepper said:
Just click the little share icon thingy. 😁

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it's actually a new laptop, without a mouse, working on the (thingy in the middle that works like a mouse but I keep shrinking screens and splitting 2 screens.... :banghead: ) sheesh, where's the pony express when I need them? :lol:

Tried to find the Share thing, kept reverting to a different screen.


Never mind... y'all can find it with the search thing. I need a re-wine! :lol:
 
Hey @The Hot Pepper, I am going to order that one you linked to. Couple questions, I watched the videos. When you calibrate a meter like this it looks like you have to calibrate it to 3 different powder solutions? What’s the purpose of that? Why can’t you just pick one and calibrate to that and be done? Just trying to understand. Second question I think I already know but just gonna ask anyways. It sounds like when storing any ph meter you need to keep them upright in a glass of solution to keep them wet. Am I understanding that this would only be practical in kitchens etc where they use it on a daily basis? For a diy person like me that just wants to test a recipe I’m guessing I could store it in its case in a drawer. I would guess once you get your ph established in a recipe it should always be similar if you don’t vary the ingredients too much. About how long can you store these out of solution before they need recalibrated again? Sorry for all the questions
 
mostly just follow the directions for the unit you have. I have always used solutions, not powder. I don't know how they work. From what I remember, one unit i have says if it is not used for about 2 weeks it needs to be recalibrated. If used on a daily basis, it doesn't need to be calibrated on a daily basis. I've calibrated with 7 and 4. one old Hanna checker had 2 tiny dials on the top. one for 7 and one for 4.
 
Buffering with two or three reference points just helps with accuracy. It's like lining up a strip of masking tape to a sharpie line. It's in range but there's wiggle room due to the width of the tape. Three points ensures it is fully calibrated.

Electrodes should be stored in an electrode storage solution to prevent them from drying out which preserves the glass membrane/gel layer and helps maintain a stable ionic environment. Usually the solution is potassium chloride.

I don't want to recommend a meter because I have not used any on there, though I am in the market for one as well. Best I can do is paste a link to something I think would suit your needs but it's not an actual recommendation.
 
The Hot Pepper said:
Buffering with two or three reference points just helps with accuracy. It's like lining up a strip of masking tape to a sharpie line. It's in range but there's wiggle room due to the width of the tape. Three points ensures it is fully calibrated.

Electrodes should be stored in an electrode storage solution to prevent them from drying out which preserves the glass membrane/gel layer and helps maintain a stable ionic environment. Usually the solution is potassium chloride.

I don't want to recommend a meter because I have not used any on there, though I am in the market for one as well. Best I can do is paste a link to something I think would suit your needs but it's not an actual recommendation.
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Well thanks for your recommendation anyways. If it isn’t stored in solution and dries out, is it ruined or do you simply recalibrate it again? I may use this once or twice for a few sauce recipes I’ve been making for years just so I finally know and then not use it again for a long time
 
salsalady said:
Again... follow the directions of the item you have. Different brands could be made from different glass.
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I cancelled my order. It seems silly to buy something that I might use once or twice and not use again for several years when you have to store it in liquid to keep it from drying out. I think I might look into some PH test strips. I don’t know how they will work with colored hot sauce, but this seems like The most economical way for me to go without having to worry about having another piece of equipment in the drawer that never gets used.
 
Strips measure in whole numbers and have a whole number margin of error. Soooooo, if aiming for 4.6, you would not want the strip to read 4 (because it could be 4.7+), you would want it to read 3.
 
The Hot Pepper said:
Strips measure in whole numbers and have a whole number margin of error. Soooooo, if aiming for 4.6, you would not want the strip to read 4 (because it could be 4.7+), you would want it to read 3.
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I found this. Don’t know much about it but for others reading this thread in the future these might be the ticket. They measure in .5 of a whole as well. Cheers Test strips
 
The Hot Pepper said:
For recipe creation they should be fine. Keep in fridge.
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I’ve got a couple recipes. I’ve been using for the last few years. I’ve shared these online in various forums and groups. I pretty much keep everything to a t every time I make it so I would think if the sauce is a certain pH as long as I don’t change the type of peppers or the brand of vinegar, each successive batch should be Pretty close in the same ballpark but I’m no expert
 
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