I did follow the instructions and add lemmon juice during the sugar conversion. I just checked my log book (indespensible) and can report the following: The initial pH of wash #1 was 5.12 and #2 was 5.30. I corrected the pH during fermentation on a daily basis to maintain 4.0 to 4.5 by adding potassium bicarbonate. When batch #1 (5 gallons) was finished its pH was 4.45 with a SPG of 0.992; the pH of batch #2 (5 gallons) was 4.77 and the SPG was 0.993. The first day's product (both batches were combined for one run) was sweeeeeet! The second day's product (after I had to shut down overnight) was blue!
From now on, I'll never interrupt a run.
--- In email@example.com
, "jamesonbeam1" <jamesonbeam1@...>
> Welp ZB,
> Again, Im just guessing that something in the wine might have caused
> those odors if Tom's still was clean.
> As far as the pH of a JEM wash, if he had followed the directions and
> added lemon juice whilst inverting the sugars, it would have come out
> around a 5.4 to 5.8 pH which would have dropped even more during
> fermentation. Remember in Mason's MUM wash, he uses tomato paste to
> accomplish that.
> But it does seem strange that several members over the past several
> years seem to be getting blue distillate when re-starting a distillation
> the next day. The only execption I remember was when a newbie tried to
> use about 1.4 grams of DAP per liter of fermentation which of course
> caused Schweizer's reagent. *note - that would be almost an ounce of
> DAP in a 5 gallon wash lol. Also if Tom used the
correct amount of
> plant food, it should not have caused that reaction in a single run, but
> if left overnight - there might have been enough time for the reaction
> to take place from the vapors and liquids left in the head.
> --- In firstname.lastname@example.org
, "tgfoitwoods" <zymurgybob@>
> > Interesting, Waldo,
> > I've never heard the part about interrupted runs (distillus
> > interruptus?) and the blue ookies, but it makes sense. If I remember
> > chemistry correctly, Schweizer's reagent is only formed at all if the
> > wash is basic. If Tom has to halt his runs very often, maybe dropping
> the wash pH to, say, 5, would allow him to avoid "feeling blue" even
> > with an interrupted run.
> > Have you ever tested the pH of your JEM wash?
> > I'm still stumped by the offensive nose.
> > Zymurgy Bob, a simple potstiller
> > --- In email@example.com
, "jamesonbeam1" jamesonbeam1@
> > wrote:
> > >
> > >
> > > Tom,
> > >
> > > YWV. However, this is the second or third time I have heard of
> > > producing blue distillate after shutting down and restarting the
> > > day. What happens is that any vapors and liquid, rich in that
> > > based nitrogen with sit in the copper parts of your still and cause
> > this
> > > chemical reaction over that time period. Tis always better to do a
> > > complete run thru or if you have to stop, take the head off and
> > > out well before restarting.
> > >
> > > JB.