PH

PH OF WATER USED IN DISTILLING

Test the PH of the water being used in the mix with a PH meter (or use PH test strips sold at a pharmacy). 

Tap water is about 7.4.  The PH scale goes from one to fourteen, 7 being in the middle and is the neutral point…… Distilled water is 7 PH … anything below 7 is acidic … anything above 7 is alkaline.

Yeast thrives in an acidic solution of 5.2 on the PH scale. anything more or less starts stressing the yeast which causes it to produce undesirable alcohols and oils.

So the optimal PH of the water before adding yeast is 5.2.  You can use a PH balancer commercial product called “5.2”, or alternatively if the water is below PH 5.2 use an appropriate amount of Sodium Bicarbonate commonly known as Baking Soda.  Sodium Bicarbonate is high on the alkaline scale having a PH of 8.5. 

Vinegar PH is 2, but don’t use this because it leaves a foul taste. For using a natural acidic agent you squeeze in lemon or lime juice.  Lemon Juice is 3.4 on the PH scale. Lime juice is 2.2 on the PH scale. Add acidic content and test, then add more if needed and test, until you arrive at the target water acidic level of 5.2.

Gypsum (Calcium Sulphate) is a product that changes the liquid from soft (lacking in minerals) to hard. This enhances flavor and lowers the PH slightly.