Apera PH60S pH Meter

Post by **redzed** » Tue Jan 02, 2018 22:47

Another Christmas present to myself from myself!

Rather than replacing the broken electrode on my old pH meter, I decided to splurge on a new toy and got an Apera PH60S meter. It comes with a spear tip glass electrode specifically designed to test the acid in soft or semi solid foods. In addition I bought another electrode for liquids that I will use in wine making. So far I am very happy with it. It calibrates fast and is easy and convenient to use. I almost bought the Hanna Halo, which was about the same price, but decided that sending the readings via bluetooth to my phone was an inconvenience.

Jeff Bezos is rich because of guys like me.
https://www.amazon.com/Apera-Instrument ... W9MG1RPC4D

https://www.amazon.com/Apera-Instrument ... W9MG1RPC4D

Post by **Bob K** » Wed Jan 03, 2018 16:12

Nice. Certainly more convenient than a meter, probe and wires

Kijek · Post by **Kijek** » Sun Jan 07, 2018 20:58

YIKES that stuff is expensive

I want one, but I better wait for my birthday present to me from me in April

A little hint there everyone, my birthday is in April, sure hope I get one

Post by **redzed** » Mon Jan 08, 2018 08:46

Life's too short to drink cheap wine!

I bought mine at the end of November when it was $180. Keep an eye on it on Amazon as the price has been fluctuating. I used it again today and really like it. Just hope it lasts.

Kijek · Post by **Kijek** » Mon Jan 08, 2018 13:35

Thanks Red

Devo · Post by **Devo** » Tue Jan 09, 2018 23:18

Thought I had a post in here? Or did it get deleted? Or was I just dreaming?

Post by **redzed** » Wed Jan 10, 2018 00:27

Hmm, ain't nothin' here, and we don't delete here unless you say something negative about my mother.

Devo · Post by **Devo** » Wed Jan 10, 2018 01:37

I need to stop dreaming about this place and posting in my sleep LOL
Now I have to go back to bed to remember what it was I posted.

Kijek · Post by **Kijek** » Fri Mar 23, 2018 21:15

Redz are you happy with that PH meter? I've been holding off, cuz I know as soon as I buy something better will pop up.
But I have seen enough now to probably make the move and purchase one.
So If your happy with the APERA, I think that may be the one for me, the price is good.

Is this the model?
https://www.amazon.com/Apera-Instrument ... apera+ph60

If so, they also talk about bundling it with some other items, are these a good thing to add on.
https://www.amazon.com/Apera-Instrument ... EFEXY8QA9Q

https://www.amazon.com/Calibration-Buff ... 251H6AQ7MV

Post by **Bob K** » Fri Mar 23, 2018 21:23

You should get the spear probe for meat and cheese.....

More on meter
http://www.wedlinydomowe.pl/en/viewtopic.php?t=8389

Kijek · Post by **Kijek** » Fri Mar 23, 2018 21:29

Great BobK, will take a look at it next.

Post by **Bob K** » Fri Mar 23, 2018 21:39

Its the same meter but with the meat probe the price is 208.95, Rezed has both probes as he also makes wine.

The calibration solutions are a must

Kijek · Post by **Kijek** » Fri Mar 23, 2018 23:49

Thanks BobK, interesting, my son and I make about 40 to 50 gals of wine a year, never used a PH meter, mostly because my son doesn't understand that part of it.
Only because of the large price difference, I think maybe going with what Redz has.

I have to look into this more, but I appreciate the input, it is well recieved.

Post by **redzed** » Sat Mar 24, 2018 01:46

If you are considering the Apera line, only the PH60S is for testing meat. The PH60 for liquids, and the PH60F for skin.

So far I am very happy with mine, it calibrates quickly and it is very accurate. Just hope it lasts for a while.

jcflorida · Post by **jcflorida** » Sat Mar 24, 2018 02:01

Based on redzed's post here, I purchased the Apera PH60S a few weeks ago, and so far I'm very happy with it. It's simple to use and very easy to calibrate using small samples of solutions provided with the kit. I've made fresh and semi dry sausages for years, but always chickened out on dried sausage because I couldn't get any reasonable pH measure using strips and without the ability to check whether things were going according to the book.

I initially fooled around with the Apera by preparing a series of 60 gram pork samples with 0.044% B-LC-007 culture and various amounts of sugars. The result (below) gave me the confidence to start my first Salami (Len Poli's "Favorite Recipe"). Now 4 days into the drying phase.