"I have read many threads on this site and on Homedistiller.org about using baking soda and salt in the boiler. I am trying to get a straight answer on whether baking soda can be used on a first run and whether salt can be used on a first run. My runs consist of a newly fermented batch that is allowed to clear like water, combined with 3-4 quarts of tails from a previous batch.

Homedistiller says to use 4-6 ounces of salt in the boil as well as several heaping teaspoons of baking soda. I have read on this site not to use baking soda on the first run because it makes ammonia. Does this pertain to my run since it is a combination of a first run of fresh mash combined with tails? Should I use half the amount of baking soda since half of the boil is from a previous batch?

My usual batch being cooked consists of 6 gallons fresh fermented, cleared, and combined as I said with tails. I have the PSII High Capacity hooked to a keg and run propane. Seperate water lines for the column and condensor. Start collecting at 172 and shut down at 180 or a little after.

On the finished run I get 5-6 quarts with 3-4 being good clean and drinkable. With these that are designated drinkable, should I cut with water then add baking soda and how much?

Questions needing answered:

1.Can baking soda be used in a first run consisting of fresh fermented mash and added tails? How much for 6.5 gallons?

2.Can salt be used on the first run? How much for 6.5 gallons?

3.For finished product, should I first cut with water then add baking soda to each quart? How much?

Sorry the post is so long its just that I have been reading conflicting answers on the baking soda with Homedistiller saying that adding baking soda during the cook does all kinds of wonderful things for taste etc. I know some of the experts here will have a good answer, thanks!"

about how much baking soda do you use per gallon?

"I am glad to hear from someone from the great state of NC! Im originally from there but have had to relocate to the nations capital for my job.

I love the PSII HC model and have always done one stripping run and kept the good for drinking and run the last couple of quarts through again on the next batch. I do this because of the long amount of time I have to wait between runs due to job, time, travel etc. I would like to be able to run the PSII HC about once or twice a month but cant do so as mentioned.

For the 6-8 quarts of good quality headjuice that I have sitting around I have cut with about a 60%/40% ratio to make about 100 proof. Should I add some soda to these individual quarts to smooth them out? Also, whats the reason for never using soda on the first pass? As mentioned my first pass is in reflux mode. Thanks for the help!"

I get about 4-5 quarts of good drinkable from a 25L batch (6 gallons), the rest I keep aside and add in with the next batch of fresh fermented mash. On your very first batch you will get about 3 quarts of drinkable the rest is whats used in the next batch to get your keep up to the 4-5 mark.