Warning: I nearly ruined a 5 gallon batch of hot sauce by skipping a pH test

A guy at the farmers market told me his ferment went bad after 3 months because he skipped the pH check. I didn't listen and almost lost a whole batch of habanero sauce. Has anyone else here had a ferment go south from ignoring acidity?

2 comments

2 Comments

diana8291d ago

Question whether it's really that serious. I've been fermenting peppers for like 6 years now and never once tested pH. I just make sure my brine is salty enough and keep everything submerged. Had a few batches get a little funky on top but never lost a whole one. Maybe I've just been lucky, but it feels like people online make this way scarier than it actually is for small batches at home.

gonzalez.grant1d ago

My last big batch was a ghost pepper and mango blend I was really proud of. I skipped the pH test on that one and three weeks in the top layer got this weird grayish film that smelled like gym socks. I almost dumped it all out of frustration but tested it on a whim and it tested at like 5.2 pH way too high. I bottled it with vinegar to save it and it turned out okay but yeah I don't risk it anymore.