 Rank: Junior Member Groups: Registered
Joined: 8/17/2011(UTC)
Posts: 24
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"I see that Brewhaus sells a pH testing kit. I'm assuming (b/c I a new to distilling) that you test the water you put in your mash? Is that correct? Do you want a mash that is more alkaline, more acidic, or completely neutral? Does it depend on what your final product requires?
Thanks!"
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 Rank: Advanced Member Groups: Registered
Joined: 8/17/2008(UTC)
Posts: 424
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Nah, I don't test anything outside of sg. I have a well, my water comes out of a limestone aquifer - very hard. I don't care. Before I drilled we were on a water system, chlorine and all - didn't care then either. Product tastes good either way. I also make fine wines & use the same damn water. I guess if your water really sucked or something then I'd worry about it, otherwise just plow ahead & see how the outcome is. That's really the only way to tell - if you are happy then it doesn't matter.
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Rank: Junior Member Groups: Registered
Joined: 8/17/2011(UTC)
Posts: 24
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"Good to know. I was just curious as a friend of mine has an Ionized Alkaline Water Machine. He was telling me that he can produce water that is really alkaline (great for making tea) or really acidic (good for cleaning... that's what they use in hospitals).
I didn't know if making the water a certain pH would be better or worse. I'll just use our tap water for now!
Thanks, ratfligner!"
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Rank: Senior Member Groups: Registered
Joined: 12/10/2009(UTC)
Posts: 519
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PH adjustments are best made after the the mash/wash is assembled and of course prior to pitching.
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Rank: Junior Member Groups: Registered
Joined: 8/17/2011(UTC)
Posts: 24
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" Originally Posted by: LWTCS  PH adjustments are best made after the the mash/wash is assembled and of course prior to pitching. What would you think would be an ideal pH? Do you want it neutral or alkaline or acidic? And what do you mean by pitching? Throwing away? :-) Thanks!"
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Rank: Senior Member Groups: Registered
Joined: 12/10/2009(UTC)
Posts: 519
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"Well I'm a rum guy, so my point of view is limited.
Different yeasts have different performance tolerances,,,,,so..........
Here is a snippet from the Arroyo paper:
Usually, when working with Puerto Rican molas-ses, it is found desirable to add 0.5 percent of ammonium sulphate and 6.1 percent of calcium superphosphate on the weight of the molasses used. Immediately after the incorporation of these nutriments and while still agitating, strong sulphuric acid is added until a new pH value of between 5.5 and 5.6 is obtained. The tolerance range of pH values for rum yeasts is 3.5 to 6.0, with an optimum at 4.5 to 5.2, while C. sacchar-obutyricum tolerates pH 4.7 to 7.0 with an op-timum pH at 5.8 to 6.4. It has been found that the optimum for symbiotic working of the yeast lies at around pH 5.5 to 5.6, for the production of these heavy rums; and it is preferred to observe this throughout, both for simplicity of control and for avoiding shock to the organisms when they are brought together.
With all that said,,,,do like Ratflinger says and go from there."
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