--- Harry <gnikomson2000@...
> --- In Distillers@yahoogroups.com, Robert Thomas
> site? ;-)) )
> > yup, great resource (shame it doesn't get looked
> > enough).
> Why, thank ye Sir! 'tis my humble attempt to give
> something back to
> the hobby. ;)
> > Why bother with the bicarb? I thought the problem
> > a corroding still, and that the product was fine.
> > If the icky still was caused by the rotten pomace,
> > then using fresh pomace solves the problem,
> > needing bicarb, that could/will alter the flavour
> > profile and development.
> > Cheers,
> > Rob.
> Using fresh pomace does indeed solve the corrosion
> However, as I and Professor Berglund both intimated,
> the fresh
> pomace needs to be brought to pH 3 to inhibit
> spoilage bacterial
> growth, until the mash is ready to run. This
> obviates the need to
obviates? surely necessitates
> raise the pH at some stage to neutralise any
> residual acidity. It
> cannot be done in the first distillation as it will
> produce the well-
> known blue distillate. Therefore it should be done
> in the second
> distillation, to reduce residual acidity. This of
> course is not a
> problem in a fractionating column, as the distillate
> product is
> virtually neutral, pH wise. However it is a
> concern in a potstill,
> where the whole object of the exercise is to
> introduce SOME of the
> tails as flavouring. These tails are quite acidic,
> and need to be
> tempered somewhat, if you value your intestines.
> Check the tails
> with a litmus paper, you'll see what I mean.
okey dokey, point taken.
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