Aussiedistiller, Home Distilling, Moonshine, Home Brew

I tried searching but PH gets ignored in the search so a little hard to find information about it...

What's the Ideal starting/ finish PH. I ran a 200L TFFV with a starting PH of 6.58 and finished at 6.42.
I have always heard of the PH crashing during ferment but this basically didn't move.
What should I start my PH at.

5.5 is considered a good starting point. I dont worry about ph unless I have an issue..

What's the ideal finishing PH?

since mine have all ran fine without adjusting my PH I haven't really bothered but now have a PH tester and figured I should because I can. and it might make it taste better/ finish earlier...?

I will have to adjust PH a bit and see if it goes any better. Happy wife happy life.... same goes for the yeasties.

Finnish isnt really an issue
Good to keep notes to see if anything needs a bit of help in the initial mashing for next time though :handgestures-thumbupleft:

Mine mostly finish in the 3's - but i usually only measure that when they stall :think:

RC Al wrote:Mine mostly finish in the 3's - but i usually only measure that when they stall :think:

Roger. will have a play. try and keep it around the 5-5.5 and see what the results are

On sugarheads unless they crash to low and stall is not really enough of a concern. On an all grain mash starting ph plays big role in mash conversion.
All grain mash generally dont crash because the grain is a great ph buffer and will stop it stalling...

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.

I like 5.7, why no reason other then it seems to work for me.