[NAFEX] Measuring pH in jelly
jfruth at tds.net
Sun Feb 15 09:37:45 EST 2009
Murph wrote, "pH papers from the winemaking supply house are great. $3.00
The range is 2.8 to 4.6 (really narrow) but it absolutely covers Bland to
Sour....so... once you hit your mark by taste, measure it with the papers.
Use sunlight or a sunlight bilb. I got fooled big time using a coil bulb.
Murph is right about reading pH papers.................your reading
depends upon the light. It would be too easy to make a mistake. If you are
going to put some work into your product, especially jelly making, spend a
few dollars and get a professional pH meter. If you take care of it, unlike
pH papers, you may never need to buy another.
Pequot Lakes, MN 56472
For jams, jellies, syrups and more:
1-877-265-6856 (Toll Free)
1-218-831-7018 (My Cell)
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