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ahhhhh, this is what I was looking to read about; some kind of sensor to make sure no one dies. though I also imagined a sensor for the air around the fermenti
by fitsumbelay 2y ago
ahhhhh, this is what I was looking to read about; some kind of sensor to make sure no one dies. though I also imagined a sensor for the air around the fermenting container as well?
- candiddevmike 2y agoNot sure what you mean by air, I use pH test strips instead of a meter and just drop some of the liquid on them.
- fitsumbelay 2y agoI see, so at some interval you take a sample and directly test it on a meter. Thanks. By 'air' I'm meant air leak from stuff you're trying to can or preserve, as others began mentioning preserves and canning
- hermitcrab 2y agoIsn't the sauce quite strongly coloured and doesn't that make it difficult to read the pH?
- dathery 2y agoThe bacteria behind botulism can't grow in oxygen-rich environments, so I think the makeup of the solution is the main thing to worry about. That's why botulism is mainly a concern with canning, oil suspensions, etc.