Aussiedistiller, Home Distilling, Moonshine, Home Brew

Hey fellas

I have a fifth generation bwko fermenting and it is heaps slower bubbling than the previous generations.
I am informed it is lower ph because of adding the backset each generation and if I want to speed it up to add some bi carbonate of soda. I have heaps of bi carb here, so How much would you add? I am thinking a teaspoon and a good stir.
The fermenting size is a 30 litre wash and I have been adding 5 litres of backset and 4kg of sugar each generation.

The bubble is blurping about once every 4 to 5 seconds after being down for 2.5 days, and i dont intend to run it through the still for another 10 days, should I just leave it alone?
Im probably just worrying over nothing but this is the first time ive gotten to 5th gen and dont want to stuff up now.

Thanks in advance for any replies.

Johnny b
sounds to me like you should leave it alone. worry about pH next ferment or if it stalled
bi carb = sodium bicarbonate. This will lower ph although you will introduce salt (sodium salt) as a one off this probably wont hurt burt experience with soda ash (sodium carbonate- works faster than bicarb) over multiple gens had problems, I am guessing was salt build up.
Calcium carbonate is what you require. crushed sea shells - shell grit is a good pH buffer

It's upto you if you wanna use bi carb I prefer to use hydrated lime stuff I've used bi carb before and wash smelt like drain cleaner. Just my 2c ;-)
Any ph adjustment should be checked I find cheap ph strips work in lighter colour washes but no good for rum etc aim for between 4.5 and 5.5 :handgestures-thumbupleft:

Johnny B Shiney wrote:Hey fellas

The bubble is blurping about once every 4 to 5 seconds after being down for 2.5 days, and i dont intend to run it through the still for another 10 days, should I just leave it alone?

I would, sounds like it's doing just fine 2 me.

I've run up to gen 7 or 8, with CFW (theory remains the same though) and I know that other guys have run dozens of gens of UJ/BWKO without even checking the PH.

Keep it simple, you're doing fine.

Sounds like it will ferment out ok, i'd get a ph meter and maybe use a little less backset next gen if needed.

Thanks fellas
I will leave it alone until i know more about it.
A ph meter is on the cards for later and I will get right into eventually, maybe when I have a few generation spirit runs under my belt.
There is so much to learn, in the last few weeks I have read every pot still thread and every reflux still thread and now starting on the plated still threads.

Meatheadinc wrote:Johnny b

bi carb = sodium bicarbonate. This will lower ph

Not quite correct it will raise pH Citric acid will lower it

@ Teddysad. :oops:
Your correct. It will raise the pH or lower acidity.

used bicarb in last 3 of a 6 gen rum as pH was under 4. need quite a quantity, almost half a cup to get pH up around 5 again. add slowly though and stir and wait, it WILL foam up insanely.

Stoney wrote:used bicarb in last 3 of a 6 gen rum as pH was under 4. need quite a quantity, almost half a cup to get pH up around 5 again. add slowly though and stir and wait, it WILL foam up insanely.

I just added some to a wash that was taking far to long. Yeah; insanely means its over my fucken floor and i have a huge mess to clean up tomorrow :laughing-rolling:

Was like that mentos thing in the diet coke. Anyway i tried to slam the lid on and failed. It just shot up to the roof and sprayed fucken everywhere.

Folks, don't just tip it in from the box unless you want to spend all weekend cleaning up. :violin:

Geez Flame that is learning the trade the hard way...but it will only happen once :handgestures-thumbupleft:

A few issues here...

Best to add before yeast is pitched, avoiding yeast getting caught up in exothermic/chemical reaction
If you need to adjust , small amounts regularly is the go
A buffer works better than just a one off shot of bicarb.. Google: buffering whisky washes+Dr+Who

One wanted side effect of using carb/ buffers is it tends to compact the yeast bed making syphoning off a pleasure.

bt1

I had similar problem with three different washes, all on their 5th generation.

I didn't want to use any salts, but not convinced that was for any good reason. Anyway, I got calcium carbonate and used that, but the trouble with it is getting it to dissolve (think chalk in cold water). Lots of stirring.

Not sure how effective I have been yet. :whistle:

i had a taste of my second gen backset from a cornflakes wash, this one had bicarb added on week 2 as it was very slow and yeh its noticeably salty. still took 3 weeks to finish a ferment at room temp.
nice and sour though, but very salty.
I was going to bin the lot and start first gen again but figured I had backset and a yeast bed, so nothing clever, just threw more water in, 4kg of sugar and gave it a stir. it also seems to have a dose of fruitfly.. i doubt they drink much though.

WicketNut wrote:I had similar problem with three different washes, all on their 5th generation.

I didn't want to use any salts, but not convinced that was for any good reason. Anyway, I got calcium carbonate and used that, but the trouble with it is getting it to dissolve (think chalk in cold water). Lots of stirring.

Not sure how effective I have been yet. :whistle:

:text-+1: on calcium carbonate. i think bicarb leads to a bit of unwanted chemical taste

from homedistiller.org
"It's OK to add baking soda or other alkali to a STRIPPED wash, but NEVER put it in the primary ferment and then distill. If you do, and your still contains ANY copper, you will severely corrode the copper, and get blue, ammonia-smelling distillate. Not fun!

Why? Yeast and yeast nutrient both contain lots of ammonium salts (like DAP), which are very stable under acidic conditions, but which release lots of ammonia as the approach neutral conditions. Actually, you will start getting ammonia at about pH 5! Ammonia gas is very corrosive to copper, and you will find your condenser coil packed up with blue crystals after such a run (and blue alcohol too !)"

WicketNut wrote: got calcium carbonate and used that, but the trouble with it is getting it to dissolve (think chalk in cold water). Lots of stirring.

Calcium carbonate is not easily dissolved in water although will easily dissolve in the presents of carbon dioxide. the fermentation process will produce the CO2. throw some sea shells/ calcium carbonate in the wash and it will buffer as it ferments.

does anyone use a sodium citrate or potassium citrate buffers in their washes ??

How many calcium capsules are people using? My rum wash was turned rather acidic :(

vqstatesman wrote:How many calcium capsules are people using? My rum wash was turned rather acidic :(

depends on how acidic it is. IMO its best to add a little bit, stir and measure, add some more, stir and measure.

potassium hydroxide may be worth looking at .

Andy wrote:

vqstatesman wrote:How many calcium capsules are people using? My rum wash was turned rather acidic :(

depends on how acidic it is. IMO its best to add a little bit, stir and measure, add some more, stir and measure.

I realize my question is subjective. I was looking for a rough guide as in: xx tables to shift xx Liters by 1 PH etc