by bunny » Tue May 31, 2022 2:21 pm
Sugar washes are pH sensitive and can be very trying for some of us.
Everything depends on your personal water supply. Not mine or anybody else's.
Once you have learned how your water reacts to a sugar wash you can pretty much prep it the same each time you make a batch.
My tap water has a pH of 7.6, but will dive to low 3's over night if I do not add a measured amount of powdered CaCO3 and a quantity of oyster shell.
I have run so many identical sugar washes I know exactly where my pH will end up.
My pH starts at 7.6 and lands at 4.5-4.7 in twelve hours and pretty much holds there until it's done. (36-72 hrs).
Yours probably will be different depending on you water and recipe.