Kikkoman Soy Sauce

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Re: Kikkoman Soy Sauce

Postby NCPaul » Thu Feb 14, 2019 2:27 pm

Nando Peri-Peri (medium) initial pH = 3.1

about 2.5 g / 100 g to pH = 6
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Re: Kikkoman Soy Sauce

Postby NCPaul » Sat May 16, 2020 2:46 pm

Chung Jung One Sunchang

Doenjang. Salt = 8%
pH (30%) = 6.3

Gochujang. Salt = 6.2%
pH (30%) = 6.1
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Re: Kikkoman Soy Sauce

Postby wheels » Sat May 16, 2020 7:22 pm

Paul
Is the cider ou did hard cider? What starting point g/kg for adjusting tomato juice for sausage?

Phil
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Re: Kikkoman Soy Sauce

Postby NCPaul » Sun May 17, 2020 10:22 am

That was a concentrated fresh (not hard) cider. If you give me a brand of cider or tomato juice I'll titrate them. What store do you shop at, I can look at the online choices and tell you which ones we have here.
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Re: Kikkoman Soy Sauce

Postby wheels » Tue May 19, 2020 2:04 pm

I was thinking more of a starting point for an average tomato juice? I'll use that as a starting point and test pH if it doesn't work.
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Re: Kikkoman Soy Sauce

Postby NCPaul » Thu May 21, 2020 5:34 pm

Campbell's V 8 juice

pH initial = 4.3

to pH = 6
0.255 g NaHCO3 / 100 g juice

NaCl = 0.7 %
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Re: Kikkoman Soy Sauce

Postby wheels » Thu May 21, 2020 8:37 pm

Thanks Paul. In your opinion would a pH of 4.3 hinder the ability to ferment? I want to make a (rough) 'wine' from commercial fresh tomato juice (no preservatives of any sort), with added sugar, for subsequent conversion to vinegar.

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Re: Kikkoman Soy Sauce

Postby NCPaul » Fri May 22, 2020 10:35 am

Acetic producing bacteria will not be bothered by that pH and it should keep other bacteria and molds away.
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Re: Kikkoman Soy Sauce

Postby wheels » Sat May 23, 2020 7:14 pm

Thanks Paul.

But what of the yeast to create the alcohol before the acetic bacteria are added?

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