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Classic Lloyd

pH levels during fermentation

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I’m trying to get a sense on how I should be adjusting pH during my rum fermentations.  I currently add acid to a 4.6 pH and this ferments fine, but I’ve read of folks going lower and higher (presumably to encourage or discourage bacterial growth?)

How do you guys adjust your pH in your rum fermentations?

thanks!

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I add citric and calcium carbonate at the beginning to get more buffer, then adjust mid run with cc.  I start about 5.2 and adjust if it drops below 4.0.  

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5.4 and citric to lower to 4.9 here...  which seems counter-intuitive, but works great.  Wheras not 'shocking' the pH downward will result in a stuck fermentation with a pH in the mid 3's in a few days

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