What to know about pH in Home Distillation, Is pH important

[@BeardedBored]

That pineapple rum you challenged me to had a real low pH too. I think it got down to 3 at one point. Had to use a lot of bicarb (only thing I had at the time) to bring it up and get the stall to restart. After the hypothetical run, I cleaned my copper with vinegar and the solution turned bright blue like window cleaner😂

[@BEAVERDIY]

Rum and fruit are crazy when it comes to pH and blue distillate, Bicarb is ok in small quantities, I have just had the flavor pull into my product when I over did the volume. Stabilizers are so much easier to use.

[@BeardedBored]

@@BEAVERDIY I need to get some of those stabilizers.

[@nicholassoldan8281]

Happy Birthday and thanks for the info.

[@stephenswanson533]

Wash and sterilize marble chips (available at gardening shops) and place a large handful in the bottom of the fermenter . They will automatically buffer excess acid if/as it forms, without chancing the flavor. Marble is metamorphosed limestone, which is primarily calcium carbonate (CaCO3). Cheap and effective. Oh, and Happy Birthday 🎂

[@BEAVERDIY]

Super tip Thanks

[@johanpretorius3759]

Great tip! I will definitely try it. I always use either eggshells, or seashell (white mussels, Oysters etc..)

[@Winther83]

Hello, enjoyed your diskussion about PH and distilling/fermentation and your channel in general. just being pedantic about chemistry here, most copper salts are blue so its not copper sulphate you have there but for example in vinegar its Copper acetate and in citric acid its copper citrate.

[@BEAVERDIY]

Awesome thank you for the info, super cool to learn every day. Cheers

[@spitfireresearchinc.7972]

8:47 copper in your acetic acid solution produces a blue colour NOT because of copper sulphide, but just because copper ions are dissolved in your solution. You've actually made copper acetate.

[@mauistevebear]

wow...you continually give me more insight into the hobby. I never knew about pH stabilizers and I manually adjust the pH of my mash/wash...I just ordered that exact stabilizer from Amazon thx 'bro! of all the distillers on youtube I consider you the "Master" and an encyclopedia of knowledge. Thx again!

[@BEAVERDIY]

Hi Steve, Thank you for the complement stabilizers changed the game for me completely, product so much better after I started to use it.

[@puffstastypuffs5192]

Thanks for the useful info about ph! congrats on your channel n happy bday for tomoz 👍

[@davehoare522]

Hey bro, happy birthday, as always great food for thought! Have a splendid day dear boy!

[@grego6590]

Happy birthday!! :)

[@HodgyE5]

Thanks for the great video. Happy Birthday. cheers

[@stillworksandbrewing]

Hi Beaver lot of good info Cheers my Friend

[@dougbrokeit7406]

Happy birthday big fella

[@AgeWhiskey]

Happy birthday Beaver! Good luck getting to 10k. Good explanation, thanks for taking the time to go through this.

[@BEAVERDIY]

Dude loving your stuff the vacuum chamber is crazy cool.

[@AgeWhiskey]

@@BEAVERDIY Thanks buddy! I am having a lot of fun with it.

[@pranabmondal3847]

Your video interesting I am India, sir Thinku,

[@spitfireresearchinc.7972]

3:03: if the pH changes from 7 to 6, the concentration of hydrogen ions has changed from 10^-7 to 10^-6. That's a factor of ten, not 1000.

[@scottclay4253]

Thanks, great information explained well!

[@rickmilkovic]

Hey B, nice explanation. Happy birthday hope your day is great and hope you and the family are all safe and well✌✌

[@BEAVERDIY]

Thanks brother

[@CC-wq8yz]

Great video. I’ve struggled with cheap and good pH meters. Seems that no mater how much care I take to store the electrode and generally take care of the damn things, they rarely work properly. I have pH paper strips but they’re really old and I’m not convinced they’re accurate since different Brand’s provide different results. With my 2 water sources, I just add up to 2% Acidulated malt in my grain bill. With trace amounts of salts I get the results I want and kinda don’t worry about pH anymore. I haven’t made too many projects outside the scale of beer and whisky though.

[@BEAVERDIY]

Hi CC, I got so use to my water being very resistant to pH change that I sometimes forget that some washes drop pH really quickly. Also had one of those yellow pH meters but had to keep calibrating it so just went back to pH strips, super easy and gives a ball park number.

[@CC-wq8yz]

Ya, I used to have the yellow pH meter then I bought a better red one. The red one seemed to work well for a year but sometimes it wouldn’t calibrate which I blamed on out of date calibration solution. I kinda live in the middle of nowhere so when I’m in a major centre I try and stock up on supplies like that. So, when it did function properly I rarely needed to adjust mash pH and using acidulated malt seemed to be the holy grail for my grain mashes. The water comes from a mountain spring that flows seasonally. Not much limestone around here but the water tastes great and pH was in the 6-7 range. Small shrimp live in the water so that’s my cue to believe it’s fit to consume. I do use it quickly and unfiltered so no other critters begin to grow in it. The locals appreciate my beer and whisky so I must be doing something right🤣

[@marcelcrous1141]

Thanks #BeaverDIY Always learning something new on your channel!

[@KB-uv7xo]

Great info!

[@Ansis99]

Congratulations! 🥂

[@Michael-fr6uw]

New camera and microphone? video looks and sounds better! still great content!

[@BEAVERDIY]

Jip, time to upgrade the setup cost a bit of $$$ but worth it.

[@dontwasteammo1271]

First! This was on my mind today!

[@vossierebel]

Veels geluk liewe maaitjie! Yep, you have a lekker day... and thanks for all the great content! May you hit 20K before the next birthday! 🥂👍😁

[@BEAVERDIY]

Hi Vossie, dankie my vriend. Ons hoop ons slaan daai 20k dankie

[@mikedupreez8716]

Hi Beawer ek soek hulp met suurlemoen wash

[@TheM13l13]

Dankie vir die cool video. Veels Geluk :) Waar kry mens die ph stabiliser in SA?

[@kennycelt]

Happy Birthday "mo chara" great video as always, just wondering if pH stabilisers for fish aquariums would work too. Sláinte 🥃🇮🇪

[@BEAVERDIY]

Hi Kevin. Thank you the kind message, never use the aquarium stabilizers, just check the specs on it I am sure it will be safe

[@kennycelt]

@@BEAVERDIY did you mean "never used" or is your first text "never use" correct?

[@BEAVERDIY]

@@kennycelt i haven't used the aquarium stabilizers before only the ones made for home brewing but I am sure the Aquarium one will work.

[@kennycelt]

@@BEAVERDIY thanks for clarifying 😂😂😂 Sláinte 🇮🇪🥃

[@gerhardferreira9302]

Happy birthday 🍹🍹🍹

[@BEAVERDIY]

Thank you

[@mvdv6121]

Hope you had/have(?) a great birthday, thanks for the great content.

[@BEAVERDIY]

Hi, Thank you very much

[@snash420]

Happy birthday

[@BEAVERDIY]

Thank you

[@stevevet3652]

Hey! Where are the links you promised? BTW, Happy Birthday. :)

[@BEAVERDIY]

Hi Steve, Thank you what links did I miss I will add them thought I got them all this time.

[@stevevet3652]

@@BEAVERDIY 1 - Link to your Lemon Brandy and 2 - Link to Bearded and Bord agave ph adjustments. It's really no big deal, I found them both.

[@unsane78]

If I'm concerned about it I'll throw some crushed oyster shells in it. I've never tested PH but I've never had any problems.

[@BEAVERDIY]

True that Brother, some oyster shells works a charm.

[@dougstrom6763]

Can you use the stabilizer after your fermentation has stalled or do you have to bring it up first . Im assuming my pH is low

[@BullyBonanza]

Happy birthday Beaver 🍻

[@dewaldschoeman9089]

Hope you can help, i have struggled with my ph for my rum for a very long time now and have used bicarbonate of soda and had no luck at all and just went down in a week and was as the start of 3 again so i bought sodium carbonite, poured that in and my ph went up to 4,2 and now staying there but still doesn't kick off, what could be my problem

[@TheNumbers400]

Just a thought, is this more of an issue when making Grappa? WIne has a ph of 3 or so.

[@TheNumbers400]

Just wondering if grappa is more prone to being blue, or if the wash needs to go lower then ph 3. I have a ton of old wine and old beer, some of it sour beer that I intend on disstilling. And perhaps I should wait on adding all the copper to my stainless still

[@RockerZAR]

Happy B day Beaver. Where do you get the stabiliser in SA?

[@BEAVERDIY]

Hi Ruhann. Enige brew shop sal jou kan uitsort.

[@SamoesADIY]

Happy Happy, Kom kom 10K is naby. is jy n wetenskaplike professor?

[@BEAVERDIY]

Hi my Vriend. Hahah nee maar wens ek kon onderwyser wees was een van my drome.

[@smrettpecca]

Is there any difference between PH and HP? *duck* keep up the good work, matey! ;)

[@BEAVERDIY]

No sure what HP is, thank you for the compliment.

[@smrettpecca]

@@BEAVERDIY HP = Horse Power :D ;)

[@BEAVERDIY]

@@smrettpecca hahha thought you ment Hi Point, they make a pretty good .22

[@bliksemdonner4962]

Happy happy.

[@BEAVERDIY]

Thank you

[@checkmate93670]

pH=-Log([H+]): if pH decreases by 1, hydrogen ions concentration (symbolized by [H+]) is multiplied by 10, not 1000.

[@BEAVERDIY]

Hi Check, Thank you sorry for the mistake.

[@weskus]

Thx.

[@corkycorky7775]

Tornished..... Hahahah, classic South African accent. All good shit man

[@drinkkingbeer1822]

Alkaline ph blocks you up. Kidney stones etc.

[@BEAVERDIY]

Supr did not know that, Thanks