Hooray for Calcium Carbonate

[sltm1]

Just sayin'

[kiwi Bruce]

Please... do elaborate.

[butterpants]

Funny, It's a godsend for adjusting pH in distilling mashes but when it comes to brewing, chalk generally sucks.

[sltm1]

Well, besides some failures early on in my distilling, I've never had a ph problem (4 years now). I finally had one by adding backset to left over wash along with corn, water and sugar and my ph tanked. I pulled out a ph test kit I've never used and the results of the test was a damn near blood red color....low ph. Sooooo, having been a good study on this site, I also bought some CC several years ago along with the kit, chucked a bunch into my dead wash with some new sugar started yeast and next morning....like doctor Frankenstein, upon seeing the bubbling brew I exclaimed, "IT'S ALIVE!" !!!!!! Wrung my, twitching with joy, hands with a nefarious grin on my face, picked up the jar of CC and fondled, nay, kissed it, in gratitude and thanks. Hence my shout out to the crew here on the Ethernet.

[HDNB]

i gotta admit a little pang of jealousy whenever someone posts that they saved a stalled ferment.

i never get them going again.

[sltm1]

Maybe you didn't use a big enough shovel to apply the CC LOL...plus I stirred the mash with a paddle till it got frothy, oxygenating every thing in the barrel.

[StillerBoy]

never get them going again.

From experience, a Ph crash on an all grain mash require much more calcium carbonate, like double the amount, than a sugar wash will require to raise the Ph.. and that with using 5.1 ph stabilizer or with oyster shell, which neither seem to help anyways..

But recently I have been starting my mashs and washs at a Ph of 5, and I don't see as big of a Ph drop that I used to get when I started at a Ph of 6..

When I make wine,(from premium wine kits), the starting Ph is 3.4, and it moves very little from there.. so my thoughts are to start somewhere in that range.. haven't done it yet, but will do so on my next sugar wash and see what happens..

Mars

[goose eye]

When ole boys was youngins
Ole doc would use chalk in wine. Don't no
if new chalk same like old chalk.

So I'm tole

[MoonBreath]

Teaspoon of distiller nutrient w/ag per gal of ferment volume and never worry bout ph again..

Ifn only it was available back in the day for the ole boys, maybe woulda stretched the year out with more runs.

[butterpants]

i gotta admit a little pang of jealousy whenever someone posts that they saved a stalled ferment.

i never get them going again.

hahah too funny