Acidity Calculator for Fermentation

See the Yeast Nutrients & Acidity for Fermentation for FULL information.
Also see Nutrients / acidity for a sugar wash

A slightly acidic environment is enjoyed by yeast, and also inhibits the development of bacterial contaminants. The pH of the brew should be adjusted to between 4.0 and 4.5 prior to fermentation, using citric or lactic acids. You can also use lemon juice rather than citric acid - it works great in distilling, but is bad in winemaking. Just use it on an equal volume basis- 1TBSP of acid blend = 1TBSP of lemon juice.
If using citric acid ....
To get a pH of you need to use grams per litre
ie grams in a L wash to use

This calculation seems on the low side practically - it must be that the citric acid sold in supermarkets / brewshops isn't 100% pure. Always double-check the pH using pH papers or some other test.     This page last modified Tue, 20 Jan 2015 20:51:05 -0800