Vanilla Extract using TDS meters. Real science you can do at home.

In this video, I share the data points I collected during my vanilla extract experiment. I explain the process of making vanilla extract and the importance of informed decision-making. I discuss the blind taste testing I conducted using 10 different types of vanilla beans. I also highlight the significance of resting the jars and cleaning the probes. Throughout the video, I explain the chemical reactions and flavor compounds involved in the extraction process. By the end, I reveal interesting findings about the concentrations of flavor compounds in different types of vanilla beans. Join me in this informative journey and discover the secrets of making the perfect vanilla extract!
Links to TDS meters
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Vanilla Bean suppliers
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[@aromachocolates]

AWESOME video, and INCREDIBLE results!! 6-8 weeks aligns with the 3-5 weeks that Nielsen-Massey says their extraction process takes. The only difference being that Nielsen-Massey’s extract is under constant circulation/agitation, while the homemade extract is shaken twice a day, at best. Most people don’t even do that. Thanks for proving out the science, Shane!

[@rickterrance4981]

It's more than that. They also use heat and pressure.

[@jgianas]

This is excellent. Thanks for sharing. I guess for those who don’t shake as often the tds meter is good to see when the saturation levels off to know when the extract is finished.

[@harlyjo121]

I am brand new to making vanilla extract and I'm so glad to have found your KZbin channel. I've learned so much from you in a short amount of time. I'm a total science nerd so I'm loving the detail you go into with your testing, methods, and results. Thank you for sharing your knowledge with us! You are the king of vanilla science as Alton Brown is to food science.

[@ClementFamilyFarms]

I will give you a little hint to the upcoming video next week. Dont use anything but 70 proof alcohol for you extract. Thank you for the kind words I do appreciate it.

[@annevisscher6232]

Is 70 proof egual to 35% alcohol percentage?

[@eeyorehoney66]

Please do not follow this advice! He is clueless and is not using instruments appropriately. I contacted the company and they HIGHLY recommend against any of this!

[@hugg724]

Awesome video! I have never waited more than 4-5 months max to use my extract and a certain FB group swears it can't be done. Anyone who thinks they have to wait 1-2 years is beyond ridiculous.

[@mermaidtails4391]

Agree

[@cheeseball7914]

This was like a more in depth version of _How It’s Made_ - thanks so much for this info and all of your effort. There were definitely some 😮 moments😂

[@ClementFamilyFarms]

You're very welcome!

[@eeyorehoney66]

Except for he is making things up as he goes along! This is a bunch of bulls**t! I contacted the company and they have stated this is not accurate information and that what he is trying to suggest has nothing to do with the process of extract making and the instruments are NOT being used appropriately.

[@nancybryan5989]

Well! Totally fascinating! Thank you!!! You have a ton of non-believers out there that still poo poo the 6 month mark for total extraction! Some minds you can never change. We know that!

[@ClementFamilyFarms]

People can say what they want for sure. I dont want to change peoples minds that is to much work and impossible sometimes. Not worth it for me. I just try to show facts and share the information. People can make up their owns minds Hahaha I have always finished my extracts at the 3-4 month time frame. My older style of testing worked even though it was primitive and crude testing it still was done at 3 months. I just always let it go to 4 months before bottling it. Non of the big companies are letting go past 5 weeks with their process and interesting enough they dont wash their beans either. Wait until the next video comes out. What I though I knew on some things as we all have been taught was totally the opposite.

[@sweetdreamweaverart]

​​@ClementFamilyFarms This is all fascinating. I don't shake or agitate my jars after the first month and just let them sit for the rest of the months. Maybe the six months is for people like me who forget to constantly shake the jars. I was thinking it would be nice to have something like the hot dog rollers at the gas station outfitted for large jars and add a few marbles in the jar for agitation. It would be the closest thing to what the big guys have.

[@amnomad1009]

@@ClementFamilyFarms I think the problem with the non-believers regarding extraction in 3-4 months stems from the huge variations in recipes. I see people using 5 - 8 beans per .75 L; I never understood using bean count compared to bean weight. Also even when others are using proper bean weight ratios; they are using and reusing whole beans (something about infinite extract for 5 yrs ???) instead of cut, split, and scraped. Then there are the different flavonoids from lets say planifolia vs tahitensis ... even tho its all called vanilla; w/all the recipe variables its kinda like comparing apples to oranges. I use Madagascar gr. A; cut, split, and scraped; 1.5 oz per 8 oz liquid, all alcohol proofed down to 35% ABV (just followed FDA guidelines) w/ distilled water, & agitated often ... and I find that the alcohol bite diminishes around 3 months and at 4 months its great extract. Thank you for all the info, much appreciated.

[@maryhorner8363]

Wow, i have learned so much. I am new to the extract world but wanted to do a party with friends so have been hunting for information on what and now to make them. Your videos have helped me so much thank you! It would be interesting to figure out if cooking changes anything with you extract. My main use of vanilla extract is in cooking and I have been looking into what vanilla would hold up best in the cooking process. Thank you, i cant wait to see what you have coming in the future.

[@ClementFamilyFarms]

I am working on using the 10 vanilla beans in a baking test.

[@chickenstead6586]

Wow, absolutely incredible information. Another great video. I cannot express how much I appreciate you taking the time to do all of this. We are all benefactors of your work. THANK YOU!!

[@ClementFamilyFarms]

Wow, thank you! and I appreciate you also.

[@bekkistivers520]

Wow! 6 to 8 weeks! That is amazing and so unexpected! I have been following you for about 4 years now and appreciate your testing and attention to detail so much. Very helpful and so very interesting! Thanks, Shane! I'm looking forward to your next video.

[@kevinjackson1370]

Thanks for this. Just asked for info on this from your other video, not knowing that this existed

[@galtomare1]

Fascinating Shane. Thank you for all you do and share so willingly.

[@ClementFamilyFarms]

Thank you

[@joerobinson7412]

Really great job with this. The tale of the tape will be in the end result, to you point Mexican vs PNG, the number don’t dictate the taste jus completed extraction. This is fascinating!

[@ClementFamilyFarms]

Yeah I cant wait for the taste testing results. This will tell us how they match up with each other on the charts. On one hand I don't think the numbers will matter on how strong the taste will be. But on the other hand I have never liked the Tahitians over the Madagascar's and on the chart the Madagascar's were much higher concentrations. It is crap shoot at this point I think.

[@kimclarkson9083]

OMG, what a break thu for me and those who love making homemade vanilla! This changes everything! Thank you!

[@ClementFamilyFarms]

Check out my latest video on the alcohol proofs. This is another break through and a game changer.

[@jeankoehler]

THANK YOU for this wonderful information!

[@fezwhy]

I went down a large rabbit hole trying to find good vanilla to make homemade ice cream. I can tell you without a doubt there is a huge difference in Vanilla between the beans and the brands. Mexican vanilla had a little bit of spice or floral to the vanilla ice cream vs the madagascar. We also tried Nielsen-Massey’s and the cheap walmart brand vanilla extract as well as other brands. Again huge difference in vanilla flavor in the ice cream I made. Great content! 6-8 weeks that's amazing. This is great information for anyone whether they are a beginner or long time extract maker. Once you have extracts where all the beans have no more to give you can use that as a reference for the new vanilla you make. Compare the good known spent vanilla with the new stuff. I am looking at possibly building a simple contraction where I can put multiple jars in to shake multiple at a time. I would be curious if shaking say 5 times a day vs 2 will actually shorten the time it takes for the beans to be spent or how much time is actually saved. I know the big companies probably have huge machines that probably do it. It's super interesting how close the numbers are for the first 6 beans. I would be curious if the Uganda has the better vanilla flavor or how each bean tastes and what application they would work for. Excited for you to do the blind test and to see the results. Will you do a baking taste test as well?

[@ClementFamilyFarms]

Yes I am working on a baking test also. Nielsen-Massey’s process with 24-7 circulation gets a finished extract in 3-5 weeks as the state publicly. So that is a little short time frame then what I came up with shaking the jars twice daily. So any agitation you do more than will increase time. But I don't think it is possible to beat the 5 weeks. I think that 5 week time frame is the magic number for getting full extraction using cold process.

[@willyhuang9703]

thank you for the awesome data, its really help us

[@ClementFamilyFarms]

Happy to help

[@Kelley_stitches]

Great information thank you for sharing all your testing and trials. I am wanting to learn about other types of extract as well.

[@jenatucker492]

Yes! Me too! I want to learn lemon extract 😊

[@christinenajera9977]

Such great info! I just got my TDS meter delivered today. I have 5 new extracts going now. I can't wait to see the readings over time. Thanks so much!

[@ClementFamilyFarms]

Yeah just follow the numbers and when they start levering out your golden.

[@drivepoweredbyhope8573]

Interesting information. Thanks for posting. Love your videos and all your information on top of all the work you do to help us little guys learn!

[@ClementFamilyFarms]

I appreciate that! Thank you

[@jenatucker492]

I do have a tds meter. I will dig it out and use it. I started my extract on 7-28-23. I misunderstood the bean alcohol ratio, so i am going to order more beans. I used Captian Morgan coconut Rum in a half gallon jar. But I put way too much alcohol even though I didn't fill it up all the way. I have some alcohol left. I would be interested in making lemon extract or possibly coconut too. Thanks for sharing your experience with us 😊!!

[@ClementFamilyFarms]

Half gallon jars need about 7oz of vanilla beans for a single fold extract with it fill to the top with alcohol. I use 9oz of vanilla beans per half gallon along with 70 proof coconut rum. This will make some of the best extract ever. I deviated from that little bit and I hate how the extract that came out. I dont even want to put my name on it.

[@dave_artkowsky]

Thanks! Feeling good about my DRC in bourbon, 1 month in TDS reads 748 so on the right track.

[@ClementFamilyFarms]

That is great now just follow the numbers and when they start to level out you are good.

[@sweetdreamweaverart]

WOW!!! That is absolutely amazing!!!!

[@TerriKelly-hb3mc]

Thanks Shane. Much appreciated!

[@fludrbywest3886]

Shane thank you so much for sharing the information🎉🎉❤😮

[@ClementFamilyFarms]

My pleasure!!

[@fezwhy]

I have seen a few people put their vanilla extract jars in an instant pot for 30 minutes. Have not tried it, but curious of the difference vs waiting the 8 weeks. Also I watched an old video of Nielsen-Massey’s making vanilla extract and they actually put their beans through a chopper that cuts them into 1/2 inch pieces. Then the cut beans go into a large tank with liquid where they get agitated with large propellers. I know there are large cordless drill stirrers for mortar, paint, etc that would probably work in a large bucket. Not sure if they make anything smaller for large jars.Would be interesting to try that and see if it actually speeds up the process.

[@ClementFamilyFarms]

It is highly not recommended to put alcohol in a instant pot. It is a ticking time bomb and heard horror stories about them exploding. I am working on some equipment for smaller batches like the NM process.

[@tombeals84]

God bless you brother

[@JanicaKing-zh6bv]

Very informative! When is your book coming out?

[@ClementFamilyFarms]

Not sure yet but I am working on it.

[@amghinistar4582]

I just realized I caught up on your videos, and now I have to wait for the rest of the results! This is so interesting and I'm very intrigued by how this will turn out! I'm really excited to hear that extraction seems to be done in 6-8 weeks! What started me down this rabbit hole is I had some beautiful vanilla beans that I decided to turn into extract. As I was doing it, I had all these questions like what alcohol do I use? As a non drinker that was especially tricky. Then adding the beans I had all these questions like do I cut them in half, put them in whole? Does the flavor come from the bean or pod? I ended up cutting them in half, and put the 3 beans I had (hadn't seen your video about weighing yet) into 200mL of Titos Vodka. I then realized I didn't know how to know if it was ready. Went to KZbin, because articles on Google weren't explaining the process. I was seeing other videos of 18 months and 2 years and was very discouraged. Then I came across yoir video series, and you've been answering all these questions I've had and then some. We'll see how that first batch goes, and I'm happy not going to have to wait so long to find out! But I'm excited to make another batch with all this knowledge you have been teaching in your videos with actual science and not just I do this" just because". Just some speculation on my part, I have some background in chemistry. The large dip you saw in your graph really reminds me of an intermediate reaction graph you see in organic chemistry. Whether thats what it is, can't say, but its interesting. www.chem.ucla.edu/~harding/IGOC/I/intermediate.html

[@wendyberes5661]

Thanks Shane~!☆☆☆

[@nole900]

Very interesting video.

[@soloflyr1]

Thank you!

[@ClementFamilyFarms]

You're welcome!

[@caseyallan7483]

Awesome. So if there is a bean that isn't on your list would you err on the side of longer and when your readings somewhat level out? If you dont have a 5yr old extract to compare to?

[@ClementFamilyFarms]

When the numbers they start leveling out i would probably give it a week or 2 just to make sure. The one thing I learned during this it didn't matter what type of vanilla bean it was because with my method they all leveled out at the same time. So the method was more important of shaking twice daily, splitting the beans and using 70 proof alcohol. I have a couple more videos coming out testing the methods of processing and the proofs of alcohol. I learned a lot on both of these testing and was shock on what I uncovered. Stay tune for the next couple of videos.

[@yuliabachvarova]

Hi Shane, long time no see, as they say. I managed recently to check your Channel and was amazed by your latest videos. It's funny. I made a batch of vanilla extract back in October 2021 following your instructions. However I didn't manage to shake them so often or to make the vacuum thing, as I simply didn't have the chance (two toddlers and pregnant with the third, do not give much free time). But the jars stayed in my garage for 2 years. I simply forgot about them😆So now, as I saw your video I purchased my TDS meter and checked the final result. I was quite surprised though. I took 3 types of vanilla - Madagascar A, Uganda A and Tahiti B (all of them purchased at VBK) and 2 types of alcohol - New Amsterdam Vodka and Captain Morgan white rum. In addition I wanted to check the difference between the different folds, so I made 1 fold and 1,5 fold. The results are a bit confusing. According to my tests - the best (from extraction point of view) is the Uganda 1,5 fold both with Rum and Vodka at around 1100-1200 TDS. Both Madagascars are on the bottom level of the statistic and the Tahiti is on average. Also the color is definitely not so deep black as what I see on your videos. If you are interested I can share some pics and stats. Nevertheless my flat smells like vanilla and I just packed some sugar as well. The next one is the final testing with baking sweets next weeks for Christmas. Thank you really a lot for your so informative videos. I rarely watch videos longer than 10 minutes, but I can start yours and listen to you while cooking - it is so relaxing and informative at the same time. Keep on going. Greetings from Germany.

[@ClementFamilyFarms]

Hi Yulia! I will tell you from my experience every batch that I make always have some sort of differences to them. This is including making batch of extract with the same vanilla beans and same alcohol. The vanilla beans are a plant and everything effects plant cells, color and flavors that we as customers can't control. So even my batches are a little different each time I make my extract. The TDS readings just helps us understand when the vanilla beans are done giving off their flavor compounds with out having to guess anymore. Thank you for the kind words and thank you for watching my videos.

[@lanawuolukka4784]

Shane, what tds reading are we looking for to know when the beans are finished giving all of their flavor compounds using Madagascar with capt Morgan coconut rum? Your videos are absolutely amazing! I watch and rewatch since every time I pick up something I missed! Thank you for doing your videos.

[@henrycooks1883]

Commercial extract is made using a percolation process, extract grade beans are used. Commercial uses alcohol (high content sugar cane or grain alcohol) with distilled water that flushes through the beans constantly for a certain period of time. After the percolation is complete it goes through a state of rest, the longer the rest the more the extract looses it harsh notes, then the extract is run through very fine mesh screens some add caramel color or some type of sugar to cut the harsh notes of the alcohol (allowable amount by the FDA). Both cold and hot methods are used, time depends on the processor, any where from 5 days to 5 weeks. If your trying to duplicate this in a home setting my guess is it would be difficult, in the home setting what we are doing is extraction through maceration. I have no doubt you make a very fine vanilla and a good part of that is it takes time, extraction is complete during a certain period of time, it is that extra time and the mellowing that make it special. Have you ever noticed that after you bottle it and go back and use it, smell it after a few weeks you say to yourself wow I really made a good product, better than anything you could buy, it is that extra time that makes all the difference. I have my sweet spot and i think you have yours, don't mess with perfection to much.

[@ClementFamilyFarms]

So all my testing I do is to find the answers that are being asked in a method that can be repeated by anybody. I am just showing the process and the findings. When someone says this vanilla bean gives off this amount over another type of vanilla bean. There is no published data on that so when I ask the question how much more does that vanilla bean off over the other and does it matter? No one can answer that. So how can you make a statement like that with out having the answers. This video actually shows the difference and when the vanilla beans start to level out and not give off anymore. I have a lot more data to prove that also. Herbal extract makers use the percolation process but not any of the commercial vanilla extract makers I know using the cold process. Percolation process is slow gravity method with fabric filters. I know 3 commercial vanilla extract makers and they use pumps, fine mesh strainers and separation tanks to have a constantly flowing fluid over the vanilla beans. How they have their tanks set up is a trade secret and will not give that part up. That is not percolation process it is a circulation or maceration process. The oldest company in the US making vanilla extract is using cold maceration. Here is some million dollar questions for you. 1. What is the extract doing during that rest time to get rid of the harshness? They only stop maceration when all the flavor compounds are removed from the pods. 2. Cane alcohol is the preferred alcohol. They do bring in higher proof alcohol and mix in purified water. What proof mixture are they using during that extract time? FDA standards only have a min for a finished extract to be shelf stable but not for making it. Again another trade secret. 3. Does the alcohol proof matter and why? Hint The answer to this question is the same reason people don't recommend over 100 proof. But do you know why? 4. Does the methods of processing your vanilla beans matter? I am here as a home extract maker like everyone else. I had the same questions and know one could answer or was public knowledge. All the information out there is only particularly true with personal opinions mixed in. My goal out of this is how can I make a better extract with the knowledge we are learning. Plus share real data and information with everyone else. What they do with that information is totally up to the individual and how they want to make their extracts. I have the answers to those questions above from all the data I have collected. I have even reached out to professionals also. I have spent over 3 years and over $5k of my own money doing these test to find out some answers no one can seem to answer. I am just showing what is possible to do at home and the reason why and how. You talked about time and mellowing, I get a finished extract in about 4-5 months and done some blind testing on this between my 4-5 month old extract and my 3 year old extract with a panel of people and nobody could tell me the difference. This is why I like Blind taste testings. It leaves out all the personal BS and is straight facts. All that it matters does it taste good to you. My next couple videos will show some shocking truths that is even changing how I am making extract from now on.

[@ClementFamilyFarms]

Side note to all this all vanilla beans are extract grade beans. There is no standards on grading the vanilla beans even by the FDA. The seller creates the grade for each type of vanilla they sell and sometimes says what the moisture content is. But there are no standards or guidelines for each grade of vanilla bean. Each companies my have their own guidelines but they can change that when ever they want sense there are no federal rules on it. The commercial guys I have seen personally looks like they are using what I would call a grade A vanilla bean with a higher moisture content.

[@henrycooks1883]

Title 21, Volume 21 Cite: 21CFR169.31: Subpart A, general provisions, Sec. 169.3 Definitions, Shane this gives the definition from the FDA requirement for the bean moisture content, by weight, the regulation is kind of hidden if you can't find it let me know, I can always send you a copy. There is a lot more in the FDA regulations than most know, each part has a sub-part and definitions by the FDA.@@ClementFamilyFarms

[@henrycooks1883]

@@ClementFamilyFarms I look forward to seeing your next videos Shane, especially what you think of the difference in the beans, the only one I have never used is the Hawaiian.

[@ClementFamilyFarms]

That is just a ratio guidelines to compensate for higher water %. Meaning you need to add more vanilla beans at a higher % over 25%. These things are written by lawyers and hard to understand sometimes. The FDA only cares about is having a standard ratio recipe and being shelf stable to protect the consumer. There are no grading guidelines that is left up to the discretion of the seller. There are some written articles on what each of the vanilla grades should be but they are just a suggestion and not standard.

[@vega32818]

Hey, thanks for the video. New to the vanilla extracting world and I find it fascinating. as a veteran I do it and use it to keep my mind from wondering. But, getting back to this video, the content of this video sparked an idea, I would really like to see a TDS reading comparison between the vanilla you are making and some of the more popular and widely used commercial brands that claim, “pure vanilla extracts” , found in the shelves of stores/markets. I haven’t found a video like that and maybe that can help bring about more legitimacy to your vanilla or is such a video possible with out a law suit when we find out their stuff is all fluff. Or maybe do it without labels. What you think?

[@ClementFamilyFarms]

So it is a good question! This can be done and get ppm readings but it would not be good data here is why. 1. Vanilla is a plant and the compounds very to much to have a controlled test between companies. 2. Alcohol to water ratios used in each recipe effects the readings and how the vanilla is extracted. 3. Each type of vanilla bean gives off different levels of compounds also. So with knowing this TDS metering is only good for monitoring when the vanilla beans are finished releasing their solids and flavor compounds. With all the variables using a TDS meter we don't have a target number we are looking for. I am doing a taste testing video with some of the leading manufacturers making vanilla to see how they compare.

[@pegyoder8254]

What numbers should we be looking for to determine complete extraction?

[@gsmscrazycanuck9814]

Well, since I have used tds before for other things, I gave it a try for vanilla. At 3 days 230ppm. At 30 days 198ppm. Doesn't seem to make sense to me.

[@gsmscrazycanuck9814]

Well, calibrated the tds meter and found out it was garbage. calibrated my old meter and the vanilla is at over 1300ppm in one month. In comparison, Watkins vanilla is 40ppm

[@EmilyCoy-yy8ef]

Hi! hopefully you can help with my question. I'm new to extract making. I started a batch with the single fold measurements on June 5 (2024), I ordered a TDS monitor and did a first test on June 15 (2024) my numbers were in the low 700's and have remined the same now for 10 days. should the monitor be moving up? It couldn't possibly be fully extracted at 10 days ?

[@Ktof425]

I am new to extract making. I need a little more help, please. I thank you for your videos and have learned so much. However, I do not have any older extracts to match for taste nor ppm. After watching, i still don't understand how one actually can tell when beans are fully extracted by using the TDS meter. Is it a matter of charting the ppm and waiting until the ppm pretty much levels out for 1-2 weeks? You said it looks like yours were finished at about 6-8 weeks, but you continued to chart for a couple more weeks, and i think you said you are going to continue this chart for a couple more weeks after this video. I sure wish there was a chart of "estimated ppm per type of bean" to give us an idea. Thanks for teaching us!

[@ClementFamilyFarms]

You can not really compare batch to batch with TDS monitoring. There are to many factors involved when your dealing with plants and the concentrations each vanilla bean has developed. Using the TDS monitoring is pretty simple as when the PPM peaks and levels out for a couple of weeks it is showing that the vanilla beans are done giving off all of their flavor compounds into the fluid. There is a chart in one of my videos on the different types of vanilla beans. But is just a rough guideline. I wish I could add those to the descriptions but it doesn't allow it.

[@mermaidtails4391]

Hi Shane, question: when you take tds readings, do you it before shaking?

[@ClementFamilyFarms]

My routine is to shake my jars and let them sit for 5-10 min before taking a reading.

[@pegyoder8254]

Had you made a single fold, how do you feel the numbers would change?

[@MrRayzoly57]

Love your videos, got a question about the coconut rum,is the bacardi coconut rum ok to use or just the captain Morgan coconut rum,will the taste be different?

[@ClementFamilyFarms]

Yes they will be a little different. Personally I feel the CM is smoother and not as harsh.

[@scottp8857]

Were these extracts made with the method you outlined in the 4 part series? If so, did you vacuum seal every day, or only periodically? Thanks

[@ClementFamilyFarms]

In this testing I only vacuum sealed them the first week. Sense I was testing them everyday I would have to vacuum seal them daily also. After the first week I stopped doing it. But part of the other testing I have been doing that I haven't released the videos yet I do have vacuum seals on 2 test samples. I have be sampling daily and having to put a vacuum back on them. This video will cover the different methods of processing your vanilla beans and how the differ from each other with real data.

[@marcmichaud9579]

Which alcohol do you use to make your vanilla extract.. Newbie here

[@ClementFamilyFarms]

The al time favorite is Captain Morgan Coconut rum 70 proof. This alcohol by a large margin made it to number 1 on the blind taste testing. I have a video you should check out with the top 10 alcohols blind taste tested.

[@angelavore6705]

❤ ty for what u do. Question: is the claim of perpetual vanilla extract by decanting isnt reliable?

[@ClementFamilyFarms]

Vanilla extracting is just like making a pot of coffee just a different process. When you make coffee can you make a second pot with the same coffee grounds? The people that are not extracting fully form the start remove their vanilla beans to early. Once your vanilla beans are done extracting they are the same concentration as the extract and sometimes gives a false sense they are still giving of flavor. Once you they are extracted they are done.

[@angelavore6705]

@@ClementFamilyFarms ty I went and picked up my captain morgan coconut rum excited

[@nancybryan5989]

Which meter were you using in your test in the 3 you suggest please?

[@ClementFamilyFarms]

The top one and the bottom one are the ones I used. The top one is probably the one I would get as it locks in the reading and holds it until you clear it before the next sample.

[@nancybryan5989]

@@ClementFamilyFarms Thank you Shane

[@AppleHater2012]

How are you cleaning the tds meters?

[@ClementFamilyFarms]

Rubbing alcohol and q tip. then rinse with filtered water.

[@AppleHater2012]

Thank you for the wealth of knowledge you provided.