hey Bob looks like we have a dialogue going, great! I am very new to distilling, but have dabbled in a lot of stuff and am quite proficient at confusing myself...and others. I know that amylase will break down the starches in to sugars which are consumed yielding CO2 and ethanol. Saliva is a great source of amylase...however, chewing up and spitting out 10 or so pounds of potatoes (for a 5 gal. mash)is asking a lot of my false teeth. Getting a few buddies over to help doesn't sound to good either...cause then I'd have to share the hooch. I don't mind sharing, just hate to feel obliged to do so. But, I digress. Raw foods have the necessary enzymes to digest their starches, but the enzymes are killed off if cooked. Potatoes, for one, have enzymes that are released if steeped @ 118 degrees, above that they are killed off; malted barley, 150, ect. Teasing out the enzymes may be asking too much of the distiller, but the purest in me wants to be able to make his hooch off-grid and as it was made 200 years ago. Just think about it...one could share the same hang-over with a good nature'd distiller from antiquity. If you happen to run across any info on enzyme teasing. please pass it along.
--- In firstname.lastname@example.org, "tgfoitwoods" <zymurgybob@...> wrote:
> Ok, ya caught me in a generalization intended to keep the beginning
> fermenter from making pH the most important factor. In your case, it
> sounds like you are trying to use enzymes (from whatever source) to
> break down starches to simple fermentable sugars, and those enzymes do
> have pH preferences, pH's at which the starch conversion proceedss most
> rapidly. To muddy the waters, each of those enzymes, each of which does
> a slightly different job from the other enzymes, also has a specific
> temperature range where it works best.
> In actual practice, most "mashers" will pick a pH that is a good
> compromise for the enzymes they are using, while they may also pick a
> change in temperature range that will allow all the enzymes (often just
> two) to be at their best.
> Because I've only used on variety of (mixed) bottle enzymes, and a
> single conversion temperature, and didn't fuss with pH, I don't have the
> specific pH and temperature data I've been talking about, but there have
> been lots of detailed discussions on the subject in Pintoshine's Artisan
> Distiller forum, http://www.artisan-distiller.net/phpBB3/index.php. I'd
> look in the "Mash, Ferment, and Distill" section for the appropriate
> Zymurgy Bob, a simple potstiller Making Fine Spirits
> --- In email@example.com, "lostwilly929" <lostwilly929@>
> > @>Zymurgy Bob...Hey Bob thanks for info, it's all good stuff to know.
> Guess what I'm actually wondering is if PH effects the break down of
> starches into sugars? I'd like to make a potent potable (vodka-esq)
> without using refined sugar or commercial yeast. Any insights?
> > --- In firstname.lastname@example.org, "tgfoitwoods" zymurgybob@
> > >
> > > Willy,
> > > Here's a generalization on pH.
> > >
> > > "As I said in the section "This Time Ignore pH", on page 64, do
> > > not try to fine-tune the pH of your wash by dumping chemicals in it.
> > > Unless you are lucky or very knowledgeable, you'll probably harm
> > > your wash. If the pH is anywhere between 3.0 and 7.0 anytime during
> > > ferment, trust the yeast to do the right thing, and it will,
> > > perhaps not at the rate you desire. Most yeast strains will actually
> > > work in a 5% glucose solution between pH2.4 and 7.4, ceasing
> > > entirely at pH2.0 and 8.0, so an out-of-range pH is rarely the cause
> > > a stuck ferment in a normal ferment. A healthy ferment will have
> > > pronounced pH swings in the process, and trying to interfere can be
> > > unwise." from Making Fine Spirits by Zymurgy Bob, from The Amphora
> > > Society.
> > >
> > > I'll admit to being very cautious in those statements, but I'll
> > > essentially stick by them.
> > >
> > > Zymurgy Bob, a simple potstiller Making Fine Spirits
> > > <http://kelleybarts.com/MFS.html>
> > >
> > > --- In email@example.com, "lostwilly929"
> > > wrote:
> > > >
> > > > hey friends, I ran my first batch with a new 2.5 gal.
> > > while it did smell pretty gnarley, it did burn and didn't leave a
> > > ring in the shot glass. Now knowing I have the soul of a shiner,
> > > going over different recipes some have higher acidic ingredients
> > > lemons. I was wondering if any of y'all knew what effects lower PH
> > > (acidic) had or provide for.
> > > >
> > > > Willy
> > > >
> > >