trick with the PH test strips is to specifically get the low range ones only designed for acid to neutral solutions the colors are much more distinct, take a spoon of the hot sauce and lay the ph strip on top and through capillary action it will draw in the liquid portion of the sauce and give a better reading without sauce contaminating the color on the top side of the strip.
Hi, I know this is an older video, but I have a question. What is the best ph meter to use? I am just starting out or at least finding out that a ph meter is required to be used. The one I could afford to buy, the instructions are that clear on how to manufacture reset to so I can figure out how to calibrate the meter. It's way off. Thanks in advance.
I know a lot about ph meters. (Ask me how I know) but you can let them dry out completely without much of a problem really. When you buy a new meter has it even come prefilled with the potassium chloride? Do you think for a second that the ph pen company has a guy filling them up as they dry out in storage? I’m not saying let it dry out but if you miss a few top offs and see it’s dry everything is okay just soak in a shot glass for a few hours and calibrate. I wouldn’t use anything other than the potassium chloride and would rather run it dry than to use anything else.
I suggest folks store their pH sensor in a coffee mug, it is heavy and stable and will not fall over. Never let the probe dry out, if it dries, it dies.
When you rinse off your ph meter I assume you use standard tap water to rinse off but do you use sanitizer after the rinse but before you place it back in the storage solution?
Could I use a test strip and dip into the brine before I blend it up? I’d assume through osmosis the solution of brine/peppers would be same throughout the jar after a couple of weeks
great video! thanks! two questions!... how much PH is needed for a sauce to last long periods? let's say... 3 months... and, how is that accomplished? by adding more acid (vinager) ? thanks from Buenos Aires, Argentina!!!
Our fermentations finish around 3.1-3.5 without Vinegar. That is very high acidity and will be shelf stable for a LONG time (as long as you bottle it correctly). if your PH is around 4 you can add vinegar to acidify.. but watch out because it will change the taste!
@@ATXHotSauce yes but does adding oil to the sauce make it less shelf stable like for example go rancid and if so is there any other way to store it safely at room temperature?
I can’t get a good meter I calibrated it it made my latest batch 5.2 vs 3.2 what meter exactly are you trusting your guts with?? I can’t tell from the video
@@ATXHotSauce that is the exact meter I had Mess up 3 times in a row. I replaced it with an apeva bench meter and thick liquid probe. This thing is .01 every calibration. to me how sick I got is worth 500 dollar for a meter and probe and equipment to play young Sheldon. Meter also temp compensates to 100deg c
Thank you! Was debating strips over meter and I’m convinced
trick with the PH test strips is to specifically get the low range ones only designed for acid to neutral solutions the colors are much more distinct, take a spoon of the hot sauce and lay the ph strip on top and through capillary action it will draw in the liquid portion of the sauce and give a better reading without sauce contaminating the color on the top side of the strip.
Hi, I know this is an older video, but I have a question. What is the best ph meter to use? I am just starting out or at least finding out that a ph meter is required to be used. The one I could afford to buy, the instructions are that clear on how to manufacture reset to so I can figure out how to calibrate the meter. It's way off. Thanks in advance.
I know a lot about ph meters. (Ask me how I know) but you can let them dry out completely without much of a problem really. When you buy a new meter has it even come prefilled with the potassium chloride? Do you think for a second that the ph pen company has a guy filling them up as they dry out in storage? I’m not saying let it dry out but if you miss a few top offs and see it’s dry everything is okay just soak in a shot glass for a few hours and calibrate. I wouldn’t use anything other than the potassium chloride and would rather run it dry than to use anything else.
I suggest folks store their pH sensor in a coffee mug, it is heavy and stable and will not fall over. Never let the probe dry out, if it dries, it dies.
When you rinse off your ph meter I assume you use standard tap water to rinse off but do you use sanitizer after the rinse but before you place it back in the storage solution?
yes we alway wash and sanitize.
Could I use a test strip and dip into the brine before I blend it up? I’d assume through osmosis the solution of brine/peppers would be same throughout the jar after a couple of weeks
great video! thanks! two questions!... how much PH is needed for a sauce to last long periods? let's say... 3 months... and, how is that accomplished? by adding more acid (vinager) ? thanks from Buenos Aires, Argentina!!!
Our fermentations finish around 3.1-3.5 without Vinegar. That is very high acidity and will be shelf stable for a LONG time (as long as you bottle it correctly). if your PH is around 4 you can add vinegar to acidify.. but watch out because it will change the taste!
@@ATXHotSauce thanks!!!!!
@@ATXHotSauce so do you add vinegar in your hot sauce at all ?
@@shannydarks9998 yes sir- but just for flavor
Quick question if the sauce contains an oil emulsion does the same principles apply for it yo be shelf stable?
that would depend on the PH level.. do you know what it is?
@@ATXHotSauce yes but does adding oil to the sauce make it less shelf stable like for example go rancid and if so is there any other way to store it safely at room temperature?
Guys?
once a safe ph is established, how do you correctly bottle the sauce for it to be shelf stable?
We pasteurize the hot sauce during the blending process. Then wash and sanitize the bottles and fill them hot.
@@ATXHotSauce I do the same. I take bottle from hot water and fill it right away.
Can you make a video on this ?
Could you please send me the link for your ph meter
www.amazon.com/gp/product/B01ENFOHN8/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1
It looks different then yours I need one and just want to make sure
Can we use a regular aquarium PH meter to test out hot sauce?
I would use a food grade one
Could I use that for bbq sauce as well? I really need one. What is the name of that meter?
YES! i use it on my BBQ sauce.
www.amazon.com/VIVOSUN-Digital-Accuracy-0-14-0-Measurement/dp/B08228CNGT/ref=sr_1_22_sspa?crid=GCS96I5AOASS&dchild=1&keywords=ph+meter+for+food&qid=1621203461&sprefix=ph+meter%2Caps%2C189&sr=8-22-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFMT0tMOENXM0xZUkMmZW5jcnlwdGVkSWQ9QTA3MDM5MjAzNzlEUzcyWVZMWTRJJmVuY3J5cHRlZEFkSWQ9QTAyNDA5MzgxVEQxSk0wQjAyTEk3JndpZGdldE5hbWU9c3BfbXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==
@@ATXHotSauce thanks so much!!!!
The above link for Vivosun PH Meter, is for household water and aquariums?? Is this the meter you are using?
I can’t get a good meter I calibrated it it made my latest batch 5.2 vs 3.2 what meter exactly are you trusting your guts with?? I can’t tell from the video
www.amazon.com/gp/product/B08228CNGT/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1
make sure you calibrate it often
@@ATXHotSauce that is the exact meter I had Mess up 3 times in a row. I replaced it with an apeva bench meter and thick liquid probe. This thing is .01 every calibration. to me how sick I got is worth 500 dollar for a meter and probe and equipment to play young Sheldon. Meter also temp compensates to 100deg c
I made some habanero sauce it tested at 2.9 is that to acidic?
sounds perfect! did you calibrate your PH meter?
@@ATXHotSauce yes I did
My first hot sauce came out to 2.1 ph. Is that too low?
that is very low.. did you calibrate your PH meter?
I recalibrated and got 3.4
@@Ron_the_Cook awesome!!