Sorry Harry didnt answer yet (he does have lots on the plate), but i
think i can answer, and im sure Harry can add alot more.
You can adjust the pH in the midst of a fermentation.
Yeast can handle a wide range of acidity, from 2.0 to 7.0 pH (min /
max levels), but the optimal range is between about 4.5 to 5.8 pH.
Within the yeast cells, they manage to keep a consistant pH of about
4.8 pH, regardless of the outside pH levels.
The most common neutralizer for acidic fermentations is Sodium
bicarbonate (good ol' baking soda). This will neutralize and
increase the pH of an acidic wash.
What I've done in the past is to take a test gallon and add / mix up
baking soda in it, a bit at a time till the required pH is
registered, then extrapolate the amount required for the whole
Its always worked for me.
Vino es Veritas,
--- In firstname.lastname@example.org, "tiretz" <tiretz@...> wrote:
> It is too late to adjust the ph? The one using red start champagne
> yeast is still sweet to drink. The other one using bakers yeast is
> not overly pleasant but still a bit sweet.
> Would raising the ph at this point create a risk of infection etc?
> > Yes, and yes. pH scale is logarithymic. This means that a pH of
> > is 10 times more acidic than pH4, which is 10 times more acidic
> > pH5. (pH3 is 100x pH5)
> > Low pH is ok for wines, which benefit from long fermentations.
> > fermentations meant for distilling should be completed as soon as
> > possible, then distilled to extract ethanol, flavours and inhibit
> > infections.
> > Slainte!
> > regards Harry
> > http://distillers.tastylime.net/library/