pH questions

[FuriousGeorge]

So I'm about 20 days into the ferm of my first wash (Rice Vodka) and it still seems to be going. The length of time this is taking got me thinking that maybe my yeasties don't have the best environment. Which got me thinking about pH. I've done some searching and reading but have yet to find a clear answer on pH. Can someone please explain to me a bit more about what I am looking for. I plan to pick up a pH meter/tester, but how do I pH up? How do I pH down? What pH am I looking for, generally speaking?

Also, what are your thoughts on products like Five Star 5.2 Ph Stabilizer (available from MileHi)?

Thanks!

[Hawke]

To raise Ph, use gypsom. To lower, use citric acid. You want a Ph around 5 (4.5 to 5.5). 7 being neutral. Have only heard about the stabilizer and have not used it.

[Dnderhead]

a ph of 4-5.2*-6 is good (ideal*)
to rise ph you can use calcium carbonate (chalk) ,,calcium sulphate (gypsum),,There are others.

to lower--Ph use citric acid,, (most common),, phosphoric acid*,,others **more heat stable, used in mashing

There are also buffers that keeps PH at 5.2 no matter if low or high.

But I thank what is happening with your mash is that you did not have good conversion so the yeast are working slowly on the starch that is left.
lowering ph during mashing should help.

[HookLine]

WARNING: Amateur hack opinion on chemistry coming up............

Pure gypsum has no direct effect on pH if the the pH is below about 8.4. (Gypsum sometimes contains small amounts of calcium carbonate, aka garden lime, or magnesium carbonate, both of which tend to raise pH a bit).

What gypsum can do is provide calcium buffers which can prevent the pH from falling, or at least slow down the rate of fall.

Gypsum (calcium sulphate) contains sulphur, which is something you want to keep to a minimum in your ferment. (Though a small amount is unlikely to be a problem.)

Calcium carbonate raises and buffers pH. Also has no sulphur.

[kiwistiller]

I've only just started paying attention to PH, and it turns out my biggest problem with slow washes is a low ph. is it fine to add chalk to a half fermented wash (not for neutrals, but flavour)?

[SaltUbar]

Hi Guys,

There seems to be some thinking and testing going on by a number of folks about Ph and its affect on ferment speed. Take a look at this post,

http://homedistiller.org/forum/viewtopi ... 15&t=11424

Regards Ubar

[blanikdog]

I've only just started paying attention to PH, and it turns out my biggest problem with slow washes is a low ph. is it fine to add chalk to a half fermented wash (not for neutrals, but flavour)?

I've never bothered about ph. I guess I figured that if it can be made alongside a mountain stream OK for many, many years it was not really necessary. Perhaps I should, but I'm delighted with my results so far. Perhaps I've just been lucky? Perhaps because I only use rain water helps? I'll get some ph thingy's and 'start paying attention' too, mainly out of curiosity.

blanik

[Dnderhead]

Don't bother I don't use or bother with PH either. I leave that for the ones that are having problems,but I do have a cupboard full of chemicals that never git used.like a kid with a toy, you jest got to have it, then you try it once and it sits there.then I tend to buy in balk that helps also

[blanikdog]

Thank you dunder. I was hoping that someone would say that. I might have found non-existant problems, which would be much worse than my finding a half gallon made in 2005. Now that isn't a problem.

blanik

[rubber duck]

With a sweet mash I don't have to adjust the ph, but a sour mash creates problems. The ph of my water is low to begin with so I'm always messing with it, chalk works the best for me.

I have adjusted the ph in the middle of a slow rum ferment and I didn't have any problems, took right off.

[SaltUbar]

Hi Guys,

Here is a test i did between two identical batches of WPOSW. The only differnce was daily addition of DAP and Sodium Carbonate.

http://homedistiller.org/forum/viewtopi ... 15&t=11424