Crash test
Posted: Sat Nov 26, 2022 4:48 pm
Thursday I started a test batch of sugar wash to try to determine how much CaCO3 is required to prevent a pH crash using distilled water.
The recipe I used is:
16lb beet sugar
Distilled water to total 12gallons
1 T DAP
75-85g CaCO3
1/8t epsom salt
1 B Complex and 1 B 12 crushed vitamins
1Cup bakers yeast
Pitch temp 92*f
After 24 hours:
pH 4.1
SG 1.012
temp 93*f
After 48 hours:
pH 4.1
SG 0.0992
temp 95*f
This is my "go to" recipe for neutral except using hot and cold tap water. (The distilled water was just for this one test)
My average ending pH runs a little higher roughly 4.5-4.7 indicating a little pH help from the tap water.
I don't know if this will translate to a larger batch or a batch with less yeast pitched.
What it looks like to me is 75-85g CaCO3 powder(NOT GRIT OR WHOLE SHELLS) or 3 rounded Tbs, or 1/3 level cup will get the job done and prevent pH crashes in washes containing 16lbs of sugar.
YMMV
The recipe I used is:
16lb beet sugar
Distilled water to total 12gallons
1 T DAP
75-85g CaCO3
1/8t epsom salt
1 B Complex and 1 B 12 crushed vitamins
1Cup bakers yeast
Pitch temp 92*f
After 24 hours:
pH 4.1
SG 1.012
temp 93*f
After 48 hours:
pH 4.1
SG 0.0992
temp 95*f
This is my "go to" recipe for neutral except using hot and cold tap water. (The distilled water was just for this one test)
My average ending pH runs a little higher roughly 4.5-4.7 indicating a little pH help from the tap water.
I don't know if this will translate to a larger batch or a batch with less yeast pitched.
What it looks like to me is 75-85g CaCO3 powder(NOT GRIT OR WHOLE SHELLS) or 3 rounded Tbs, or 1/3 level cup will get the job done and prevent pH crashes in washes containing 16lbs of sugar.
YMMV