As Harisaki mentioned, in wines this low a pH is acceptable.
though yeast work best beween 4.0 and 6.0, winemakers like to
their musts starting in the 4.0 - 5.0 range to discourage
During fermentation you can lose another point or more of pH.
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
Vino es Veritas,
____________ _________ _________ _________ _________ _________ _\
In Distillers@yahoogro ups.com,
"harisaki2004" <ledaswan@.. .> wrote:
> 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.
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
> --- In Distillers@yahoogro ups.com,
> > 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
> > I have an 50 liter unit with reflux.