by EziTasting » Fri Jun 02, 2017 1:36 pm
pH is a parabolic scale (and high confused the poop out of me initially) but we'd go by tablespoons full; take a reading, chuck in a then mix, take a reading - repeat as necessary.
pH was our initial problem but we have used bicarb and haven't noticed 'flavours' ... not sure if that is a testimony on our taste or if it is a myth...
Of late, I've been trying coffees' approach of using prepped oyster shells. He uses half a dozen in 150-200L so I thought I'd be safe with just one.... it completely dissolved (unless it came to life and climbed out)!
We have a long weekend in WA this weekend so I'm hoping to boil this ferment (to kill any infection and to try to clarify it at the same time), then test pH, adjust as necessary and try to ferment again. See what comes of it, don't see how I can loose!