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.

PH for Pitching Yeast

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 any other fermentable is 5.2. 

You can use a PH balancer commercial product called “5.2”.

For a natural acidic agent you would  squeeze in lemon juice.  Lime juice can also be used.  Lemon Juice is 3.4 on the PH scale.  Lime juice is 2.2 on the PH scale.  Vinegar PH is 2, but don’t use this because it leaves a foul taste!

For a natural alkaline agent if needed – use an appropriate amount of Baking Soda (Sodium Bicarbonate).  

Add and test, then add 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.