the_fiona•14d agoTop Commenter

My new pH meter was a game changer for my hot sauce batches

Spent about $80 on a decent one after my last ferment went fizzy and weird. It lets me check acidity before bottling, so I know it's safe. Anyone have a good target pH for a habanero ferment?

3 comments

3 Comments

murray.cora14d ago

My first few ferments I just went by taste and got lucky. After one batch went fizzy like yours, I bought a cheap test strip kit for about ten bucks. It showed my pH was way too high, and that's when I finally understood the need for a real meter.

alicecraig14d ago

Yeah, I had that fizzy surprise with my last jalapeno batch. Ended up grabbing a basic pH meter like @the_rowan suggests, and it totally changed the game for me. Now I just wait for it to hit 3.8 and I know it's safe.

the_rowan14d ago

Check what pH you're aiming for with the habaneros. I keep mine under 4.0 before I stop the ferment, usually around 3.8. That fizzy batch @murray.cora mentioned sounds like it wasn't acidic enough to stop the yeast.