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Spent $40 on a proper pH meter after my last batch of hot sauce went moldy.
It showed my 'safe' ferment was sitting at 5.2, not the 4.6 I needed, which explained the fuzzy green problem. Anyone have a favorite brand that holds calibration well?
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finleyrivera25d ago
What kind did you get? I used to just trust the brine color and smell, but a bad batch of pickles proved me wrong. Now I check everything with a cheap meter from the garden store.
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zaranelson25d ago
My Apera lasted years before needing a new probe, way better than the garden center ones. What's your target pH for hot sauce?
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blair_torres7025d ago
Yeah, the whole brine color thing is a gamble. I got too confident with some fermented garlic honey once. It looked perfect, smelled amazing, then gave me a scary fizzy explosion when I burped the jar. Turns out it was way more active than it should have been. Now I don't trust my eyes or nose alone anymore.
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