Re: Using lime to adjust pH
- --- In Distillers@yahoogroups.com, Boot <mr.boot@o...> wrote:
> Harry, you're absolutely right about my sloppy reference tohydrated lime
> as calcium carbonate when the term more usually refers to calciumterm "lime" is
> hydroxide. If you do a search on it you'll notice that the
> pretty loosely used, and I myself can never keep straight justwhich kind
> of lime is which.still valid.
> However, my point about the calcium in preference to sodium is
> In the otherwise excellent equations you provide, I think you'veconfused
> "bicarbonate" ions (HCO3-) with sodium bicarbonate (NaHCO3),therefore
> telling only half the story.in any
> Another way to look at it is that if you put sodium into your wash
> form, whether as salt or baking soda, it has to come out in thespent lees
> somehow (can't just disappear, unless you're running one of thosehigh-tech
> nuclear stills).Yep. You're dead right about the sodium, Boot. My apologies.
> Kind regards,
Must've had a brain fart. (old age sneakin' up) :-)
As to the other thing. I think I'd be using the chalk instead of
the hydroxide, but first check the pH.
Chalk is commonly used in fruit mashes to raise the pH. Most fruit
mashes are around 2.5 - 3.5 pH, which is way too low for effective
yeast activity. It's ok for wines, which carry on a second
fermentation over many months, but not for fruit brandy production.
For fruit brandies, use chalk at the rate of about 5g per 1kg fruit
in the mash. BTW, did you know it takes almost 5kg fruit to produce
a single 700ml bottle of brandy? I think I'd rather eat the
- At 03:18 PM 12/1/03 +0000, you wrote:
>Yep. You're dead right about the sodium, Boot. My apologies.Aha! So chalk is used in the wine industry? Very interesting.
>Must've had a brain fart. (old age sneakin' up) :-)
>As to the other thing. I think I'd be using the chalk instead of
>the hydroxide, but first check the pH.
>Chalk is commonly used in fruit mashes to raise the pH. Most fruit
>mashes are around 2.5 - 3.5 pH, which is way too low for effective
>yeast activity. It's ok for wines, which carry on a second
>fermentation over many months, but not for fruit brandy production.
>For fruit brandies, use chalk at the rate of about 5g per 1kg fruit
>in the mash. BTW, did you know it takes almost 5kg fruit to produce
>a single 700ml bottle of brandy? I think I'd rather eat the
I wonder why they choose chalk? A cost thing perhaps. I still reckon that
the hydrated lime should be, if anything, even more benign because the OH-
ions should pick up the acid's H+ ions to make H20, or water. With chalk,
some CO2 would be formed as well -- not that CO2 is a problem.
Both my sugar and molasses batches seem to start off at around pH 5.5
without any intervention, but I suspect that they drop into highly acidic
territory pretty quickly. There's not much to buffer them. My litmus paper
only goes down to 4.5, so I don't know how much lower the pH reaches. Next
run I'm think I'm going to dump some of that hydrated lime in every so
often and try to keep the pH up a little higher. I'll see if it helps the
fermentation rate at all.
You're right about the fruit brandy scene, Harry. It's a pretty crazy thing
to do with perfectly good fruit.
Speaking of which, I accidentally fermented some pineapple juice recently
when my cheeky little yeasties found their way into the container. So now
I've got a couple of bottles of pine wine, which is not very nice, but will
go to a good cause in my next neutral run. Such fun.