tag:blogger.com,1999:blog-6589381127632649854.post2147427563509941492..comments2024-01-31T11:12:05.462+02:00Comments on Whisky Science: Fermentation watersTeemu Strengellhttp://www.blogger.com/profile/16883970632607009000noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-6589381127632649854.post-90538311070366596972020-04-20T19:04:36.873+03:002020-04-20T19:04:36.873+03:00Why Sulfuric acid (nasty stuff) when a small amoun...Why Sulfuric acid (nasty stuff) when a small amount of Citric acid will do exactly the same thing and doesn't introduce dodgy sulfur compounds to the fermentation environment? Personally I always pH correct my wash to 5.2 just prior to pitching.Anonymoushttps://www.blogger.com/profile/02187187420465296237noreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-51344066226729235142017-02-07T11:47:20.916+02:002017-02-07T11:47:20.916+02:00In practice, I always correct water pH before mash...In practice, I always correct water pH before mashing. As far as I know pH is very significant for enzymes activity. Optimal pH reported lays between 5.5-6.0. The water from our central water supply has the pH of 8.0-8.5. I use concentrated sulfuric acid to lower the pH to 5.7-5.8. Saccharification and fermentation seem to run very well.Dmitry Dezortsevhttps://www.blogger.com/profile/08981436767387284176noreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-70980122327097348962016-10-15T01:39:22.778+03:002016-10-15T01:39:22.778+03:00Not sure if this blog is still alive but I'll ...Not sure if this blog is still alive but I'll post a reponse to your seven month old comment if you're still curious or even remember having made it...<br /><br />Darker malts are more acidic, true, but the acids in them are productive towards new flavors during the aging process. You would not want to use heavily alkaline water in general because it will reduce esters.Miles D. Harrisonhttps://www.blogger.com/profile/04261483543459343902noreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-75514832079672303122016-04-04T10:08:58.221+03:002016-04-04T10:08:58.221+03:00my mistake, it should be read as "so it makes...my mistake, it should be read as "so it makes the flavour more sour nevertheless"Anonymoushttps://www.blogger.com/profile/07442639934638532418noreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-158887114680964782016-04-02T11:49:34.177+03:002016-04-02T11:49:34.177+03:00“Therefore soft alkaline water is often preferred ...“Therefore soft alkaline water is often preferred for brewing pale malts and hard water for darker acidic malts"<br /> Teemu, It's your mistake or I have something misunderstand?<br /><br />I think, if pale malts have smaller acidity than darker malts, so the alkaline water should be better for darker malts to reduce its acidity and hard water should be better for pale malts to enlarge its acidity. <br /><br />And, you wrote “calcium itself does not taste of anything at usual concentrations, but it lowers the pH, increases water hardness and yeast flocculation and might reduce magnesium making the flavour less sour.” <br /><br />How does calcium affect magnesium and how it make flavour less sour when acidity is enlarged by calcium in general so it makes the flavour less sour nevertheless.Anonymoushttps://www.blogger.com/profile/07442639934638532418noreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-75589172629799861912016-02-19T15:22:22.049+02:002016-02-19T15:22:22.049+02:00Thanks for sharing such informative blog article w...Thanks for sharing such informative blog article with us which is very useful as user point of view. Thanks for sharing it.<br /><br /><b><a rel="nofollow">Micro Filtration</a></b> | <b><a rel="nofollow">Ultra Filtration</a></b>Anonymoushttps://www.blogger.com/profile/01622657033291333644noreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-60554519527368746402014-10-17T13:48:55.170+03:002014-10-17T13:48:55.170+03:00A very interesting collective view to how used wat...A very interesting collective view to how used water affects the mash especially, in terms of end product - the new make spirit. A much discussed aspect of the final spirit's chemical qualities is the length of the fermentation process, and here the link to yeast's effective lifespan and water quality seems really important also. Long fermentation = very fruity spirit, that matures faster to a flavour profile matching "ready" whisky, so it is said. JaRiMihttps://www.blogger.com/profile/05214542567276528979noreply@blogger.com