indyspirits Posted April 29, 2018 Share Posted April 29, 2018 Our rum recipe is roughly 75% water 25% backset 70% TSAI molasses to 1050 or 12.5 brix Nutrients additions spread out over the first three days (we following a mead-ish protocol) Yeast @ approx .5g/liter Temp controlled ferment at mid 80s F. This goes dry in 5ish days and we hold two other days for no reason other than production scheduling. Now, the only issue we have is the seemingly random drop in pH. Our last run started at 4.0 and after three days was 3.1. Ouch. We added 10 lbs of calcium bicarbonate which raised the pH to 3.9 to finish the ferment. Oddly enough the density didnt change the last two days of the ferment which means either (1) the yeast died due to ph or (2) their was no sugar remaining to ferment. Any thoughts on this falling pH? Does this seems normal? Should we bother to adjust? I've heard some folks rapidly agitate to drive off disolved CO2 which affects pH. We've done this before. Ever seen a 600 gallon can of Coke shaken?? Just looking for some ideas for improving this process. Link to comment Share on other sites More sharing options...
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