The Settings («Настройки») → Cheese («Сыр») tab contains only a wiring hint and a link to the pH sensor calibration. The cheesemaking program itself is set on the main page of the mode (see Cheesemaking program).
Settings → Cheese («Настройки → Сыр»)
Wiring for the "Cheese" mode
A hint on which inputs and relays cheesemaking uses and what they conflict with.
pH calibration
Opens the page for calibrating the pH sensor with two buffer solutions. If the form has unsaved changes, Samovar asks for confirmation.
Wiring. The pH sensor is connected through an ADS1115 or to LUA_PIN. Schematics and pin assignments are in the technical section pH sensor and how to connect it. The drain valve is connected to relay No. 4; do not connect a valve and a boost heating element to it at the same time.
Warning. When LUA_PIN is used, voltage matching is required; the PH-4502C and the MPX5010DP cannot be connected to this input at the same time. When an ADS1115 is used, the LUA_PIN input stays free.
The relay No. 4 trigger level (closing on a low or high level) is set on the Other («Прочие») tab, in the "Relay 4" («Реле 4») field. The drain valve follows this setting.
Cooling in cheesemaking uses the same outputs as Beer mode: a cooling pump (in the standard build) or a valve. There are no separate cooling settings on this tab.
pH calibration. The button opens the pH calibration page: using two buffer solutions (7.00 and 4.00 by default), Samovar calculates the coefficient k and the offset d and stores them with the "Save calibration" («Сохранить калибровку») button. A pH reading is considered valid in the range 0–14; if the sensor data has not been updated for 5 seconds, the value is marked as stale.
Note. The pH calibration coefficients are not part of the settings form and do not go into the samovarbackup.txt file (see Saving settings). After restoring settings from the file you do not need to repeat the pH calibration, but you also cannot move it to another controller with the file.
