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Do you add the baking soda during the stripping run or the spirit run?
Do you add it the same day or days before the run?
Does the baking soda do the same as adding salt like I seen in some other post
BW Redneck wrote:Right. I wanted to say litre, but I thought it'd seem odd that I used US and metric to refer one quantity to another.
that's not correct, but the results will be simular, though bicarb is not as strong as NaOH, it might not react with the esters, but will react with acids, but I doubt how much acid is present in low wines. therefore, I think the bicarb has most of its influence during the run, more then before. at higher temperatures.BW Redneck wrote:... It dissociates into NaOH ions ..
Uncle Jesse wrote:google search: 1 quart in liters
1 US quart = 0.94635295 liters
HookLine wrote:Here is what I do to get a clean, smooth product without using carbon:
Low % ferment (around 10%)
Fully clear the wash before stilling
Add bicarb/carb to the low wines (strippings)
Run through a tall column (at least 1000mm of packing)
Let product age for at least two weeks before drinking