Excellent little video for a second year newbie like me. My pH was 2.78 I didn't have any potassium bicarbonate but I used baking soda and it worked well the yeast are going crazy again. It's about time I'm running low hehe.
Need to mention yeast tolerance too. Beer yeasts crap out around 6% abv and leave sugars. Wine yeast like EC1118 can take up to 18% before it gives up but generally try to stay below 14% or risk a stuck mash. Don't get greedy and go for 20% because it usually doesn't end well. Add water to dilute the mash if your yeast stresses. Anything over 25 Celsius is dangerous and causes nasty oders. but cooler isnt as bad, only slower. Pilsners ferment at really cool temps. Use yeast nutrients for better results but the ph is going to drop naturally to around 3.5 on its own which is good to keep out bad bacteria's and molds down. Study wine or beer making which is the same thing.
Correct. There are other things I left out too, but I try to move through information in small chunks. Information is more digestible when delivered simply. Thanks for the comment.
1st time using Barley with Corn, my SG=.060, it fermeted in 3 days and stopped at .010? Is .010 close enough? I added more yeast, that didnt work, ive Never checked PH, never had a Mash that stopped this high. Bicarbonate = Baking Soda to raise?
Good info! What could cause the ph to drop mid ferment?? Would the low temp contribute to it?? I use aquarium heaters in my mash year round basically. Cold summer nights don't bother my mash at all
To be honest I'm not sure. That sounds like a great research project/video. Thanks for the idea. I do know that sugar washes seem to be more prone to pH crashes.
@@StillnTheClear I've never done a straight sugar wash, but I have had mash stall. Every time it did was after a significant temperature fluctuation, up or down. I kinda figured when it got cold and the yeast stopped maybe my grain got something funky growing and threw pH off.
@@PoppaLongroach So much of this hobby is like that. something goes wrong and I think "well, maybe it was this or that". I know it's supposed to just be chemestry, but damn if it don't feel like alchemy sometimes.
@@StillnTheClear that's pretty much why I like sour mash techniques. They work every time. I have the first run of mash I'm trying going now. 4lb malt corn, 1/2lb malt rye and 1/2lb malted barley. I cold mashed it, meaning I ran 10 gallon hot water in buckets from my tub then dumped it, the grains, 10lb sugar and 1/4 cup redstar bread yeast. Temp set at 78 on aquarium heater. I'll see how it is in a few runs
I have 2 sugar washed that started at 1.11 and 1.08 in 10 days dropped .02. Honey Wash started at 1.090 and is at 1.020. I added a little yeast and have a space heater on at 85. I don't have a PH reader. Is this a good start?
any advice on rum/molasses wash? the hydrometer doesn't work properly bc of the unfermentables, ph indicator paper as well as fluid distracted by colour... I have two ph-meters, one digital, one with an analogue scale, don't trust them as there are noticable deviations... ...and temperature, well, that's always an issue if you're not able (or willing) to cool/heat your ferment... There are "wine meters" for checking low alcohol levels with a capillary tube, to cross-check your calculated yield. But also here, the molasses f**k things up. so the last thing for me to check is just the taste... still sweet - still sugar ... yeast bombs galore...
Honestly, I don't have a lot of experience with rums, but there are some experienced folks who will help in our Moonshine For Beginners group. Here's a link if you want to check it out. It's totally free. mewe.com/join/moonshineforbeginners
Why not just add more water???.... Not being a hater just works everytime I have this issue..... Chasing the pH always seems to complicate the problem..... Also what yeast was used because some year prefer about 72F as to where others don't.....???...... Thank you for doing this but a little more info could massively help
Where are you getting the ratios for using the amount of citric acid and potassium bicarbonate? Are the ratios on the packages of citric acid and potassium bicarbonate or is it an experience factor using trial and error to raise and lower the Ph? or something else?
Just fought three sour mashes that refused to start, all three recipes were identical, PH 5.0. It was my temp, even though I have made several mashes in the same temp range.These didn't like the mid 70's. Small space heater took care if it
I just finished a 7gal ferment. My SG=.060 stopped at .040, I added a bit mor Yeast, again it stopped at .010, I let it set for another couple days and finally got it down to FG=1.000 and by now it could be lower, that was 2 days ago. I’ve Never had a Ferment get stuck. I’ve had trouble with the last 2lbs of Dadys being weak,off Amazon, be careful ordering from Amazon!
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Tucson AZ! Yes! we went from 100 to a sudden drop lower 50's!
Excellent little video for a second year newbie like me. My pH was 2.78 I didn't have any potassium bicarbonate but I used baking soda and it worked well the yeast are going crazy again. It's about time I'm running low hehe.
Need to mention yeast tolerance too. Beer yeasts crap out around 6% abv and leave sugars. Wine yeast like EC1118 can take up to 18% before it gives up but generally try to stay below 14% or risk a stuck mash. Don't get greedy and go for 20% because it usually doesn't end well. Add water to dilute the mash if your yeast stresses. Anything over 25 Celsius is dangerous and causes nasty oders. but cooler isnt as bad, only slower. Pilsners ferment at really cool temps. Use yeast nutrients for better results but the ph is going to drop naturally to around 3.5 on its own which is good to keep out bad bacteria's and molds down. Study wine or beer making which is the same thing.
Correct. There are other things I left out too, but I try to move through information in small chunks. Information is more digestible when delivered simply. Thanks for the comment.
Hope everything's ok... be blessed be well
Thank you!
You're welcome, Cliff.
Sometime fermenting stops and everything is alright PH .temperature. sugar. in that case try degassing it
Good stuff, sir! Did you address that lid sealing issue on your barrel?
No, and that I'm sure has contributed to issues with this batch.
Thanks
Did raising the PH make it start working???
1st time using Barley with Corn, my SG=.060, it fermeted in 3 days and stopped at .010?
Is .010 close enough?
I added more yeast, that didnt work, ive Never checked PH, never had a Mash that stopped this high.
Bicarbonate = Baking Soda to raise?
I got a question. I’m new to moonshining but I have figured out the basics. But can you mash in and let ferment I your pot and when done just run it?
You can't run it with any of the solids in the mash. You can use the same pot, but you have to remove the grains and yeast bed.
Good info! What could cause the ph to drop mid ferment?? Would the low temp contribute to it?? I use aquarium heaters in my mash year round basically. Cold summer nights don't bother my mash at all
To be honest I'm not sure. That sounds like a great research project/video. Thanks for the idea. I do know that sugar washes seem to be more prone to pH crashes.
@@StillnTheClear I've never done a straight sugar wash, but I have had mash stall. Every time it did was after a significant temperature fluctuation, up or down. I kinda figured when it got cold and the yeast stopped maybe my grain got something funky growing and threw pH off.
@@PoppaLongroach So much of this hobby is like that. something goes wrong and I think "well, maybe it was this or that". I know it's supposed to just be chemestry, but damn if it don't feel like alchemy sometimes.
@@StillnTheClear that's pretty much why I like sour mash techniques. They work every time. I have the first run of mash I'm trying going now. 4lb malt corn, 1/2lb malt rye and 1/2lb malted barley. I cold mashed it, meaning I ran 10 gallon hot water in buckets from my tub then dumped it, the grains, 10lb sugar and 1/4 cup redstar bread yeast. Temp set at 78 on aquarium heater. I'll see how it is in a few runs
@@PoppaLongroach awesome, keep us posted.
A lot of good info Cheers my Friend
Thanks brother.
I have 2 sugar washed that started at 1.11 and 1.08 in 10 days dropped .02. Honey Wash started at 1.090 and is at 1.020.
I added a little yeast and have a space heater on at 85. I don't have a PH reader. Is this a good start?
Great start. You likely will have a low pH, but you can run as is.
any advice on rum/molasses wash? the hydrometer doesn't work properly bc of the unfermentables, ph indicator paper as well as fluid distracted by colour... I have two ph-meters, one digital, one with an analogue scale, don't trust them as there are noticable deviations...
...and temperature, well, that's always an issue if you're not able (or willing) to cool/heat your ferment...
There are "wine meters" for checking low alcohol levels with a capillary tube, to cross-check your calculated yield. But also here, the molasses f**k things up.
so the last thing for me to check is just the taste... still sweet - still sugar ... yeast bombs galore...
Honestly, I don't have a lot of experience with rums, but there are some experienced folks who will help in our Moonshine For Beginners group. Here's a link if you want to check it out. It's totally free. mewe.com/join/moonshineforbeginners
Great advice mate.
Good information!
Awesome info, ty!
Thanks, sister.
Why not just add more water???.... Not being a hater just works everytime I have this issue..... Chasing the pH always seems to complicate the problem..... Also what yeast was used because some year prefer about 72F as to where others don't.....???...... Thank you for doing this but a little more info could massively help
I did this today and it worked. I do remember George from Barley Hops and Brewing saying something similar.
Where are you getting the ratios for using the amount of citric acid and potassium bicarbonate? Are the ratios on the packages of citric acid and potassium bicarbonate or is it an experience factor using trial and error to raise and lower the Ph? or something else?
Straight off the package.
How much yeast do I use in 30 gallons of water and 35 pounds of sugar in a sugar wash
At least a couple table spoons with same of yeast nutrients.
What do I do
Just fought three sour mashes that refused to start, all three recipes were identical, PH 5.0. It was my temp, even though I have made several mashes in the same temp range.These didn't like the mid 70's. Small space heater took care if it
my ferment has been working for 2 weeks. I keep it between 78 and 82 deg. it is still working as I can here it and see it. but It wont quite hit 1.00.
It could be pH, nutrient levels, or un-fermentable sugars
my ph meter will b here tomorrow. how do I know if sugars ar un-fermentable?@@StillnTheClear
I just finished a 7gal ferment.
My SG=.060 stopped at .040, I added a bit mor Yeast, again it stopped at .010, I let it set for another couple days and finally got it down to FG=1.000 and by now it could be lower, that was 2 days ago.
I’ve Never had a Ferment get stuck.
I’ve had trouble with the last 2lbs of Dadys being weak,off Amazon, be careful ordering from Amazon!
Thank you for the heads up. It is pretty rare that I get bad yeast, but it can happen.
Is that just baking soda?
It's just like baking soda.
I've heard baking soda works as well in a pinch.
P.h. ballance before fermentation
Just the water ph what
Sugar rice powder cinnimon
applesauce milk water
suggestions welcomed.
Do you have an instagram for your channel? If not please consider so your subscribers can get more information from you and interact with you guys more and let me know if you do
My problem is I've had a corn mash that's still bubbling through the airlock after 24 days
@@TimLilley-yy4bq that is a very slow fermentation, but it can happen. You can add some yeast Energizer to probably get it moving along
I can't be the only one that checks if it's done by sticking my finger in and tasting. I've broken way too many hydrometers
Lot's of people do it that way.