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Re: [Distillers] Re: Ph of finished run 3.2

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  • shotman
    Hi all, I also tried baking soda once. My still heats to about 182 to 184 degrees and holds till the alcohol is mostly gone then climbs slow till I stop at
    Message 1 of 4 , Feb 23, 2010
      Hi all,
      I also tried baking soda once. My still heats to about 182 to 184 degrees  and holds till the alcohol is mostly gone then climbs slow till I stop at about 205 degrees where it is coming out at less than 20%. It got there then shot to over 200 degress very fast and my lid raised pumping a couple second burst of wash all over the place. I cleaned up, studied what happened (I thought) then started up with 1/2 the amount as before. Shortly after it blew the lid up again soaking me and the kitchen. This on an electric stove. My pot still favors a bokabob with all the clamps I could get around the lid but still it pushed it open. Had to have frothed up blocking the 3/4 inch riser I use. Never used the baking soda again and haven't had a problem since.
      Do it good and do it safe.. Have a good one,
      ----- Original Message -----
      Sent: Tuesday, February 23, 2010 9:20 AM
      Subject: [Distillers] Re: Ph of finished run 3.2


      As Harisaki mentioned, in wines this low a pH is acceptable. Even
      though yeast work best beween 4.0 and 6.0, winemakers like to ferment
      their musts starting in the 4.0 - 5.0 range to discourage infections.
      During fermentation you can lose another point or more of pH. Yeast can
      survive down to 3.0 or lower.

      As long as your fermentation is done, run it and do a stripping run
      without adding any bicarbonates. I tried this once in a fermentation
      and it frothed over in the boiler. Only add your buffers in the
      stripping run.

      Vino es Veritas,

      Jim aka Waldo.

      ____________ _________ _________ _________ _________ _________ _\
      --- In Distillers@yahoogro ups.com, "harisaki2004" <ledaswan@.. .> wrote:
      > Hi masterfulone,
      > I have the same issue; however there is no need to run it again. As
      you have mentioned just add some thing to neutralise it. Whether it
      being baking soda etc.
      > A solution would be to neutralise the stripped batch before you
      re-distill it. This is only recommended if you are "stripping" first.
      > Meanwhile a pH of 3.2 is quite drinkable, try testing the pH of
      Champagne or a reisling.
      > Have you tested a real cognac for pH. Is it about 3 or a more neutral
      > Regards
      > Hari.
      > --- In Distillers@yahoogro ups.com, "masterfulone222" masterfulone222@
      > >
      > > I don't think this is drinkable. I was thinking of neutralizing it
      to Ph 7 with baking soda and then rerunning it. Has anyone had
      experience with this.
      > >
      > > I have an 50 liter unit with reflux.
      > >

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