Guest guest Posted May 10, 2005 Report Share Posted May 10, 2005 I've discovered that my ph levels are in the 4 to 5 range even after 3 to 4 week ferments. After researching the archives I've found lots of good information on lowering this level - I was particularly interested in Len's process. >>>> " First always use the most acidic starter possible. My starter is not normal KT, it ferments perpetually and I just add a little KT to it and plain water to compensate for dehydration every time I set up a new brew. It's also where I keep a few spare cultures. The pH of this vessel is about 2. That's acidic enough to use as paint remover. " So here's my question - I have about four 2.5 gal vessels in various stages of fermentation - from 1 to 3 weeks - and they are staying in the 4 to 5 ph range. The temps have been in the low to mid 70's. There appears to be an over abundance of yeast. They do have a sweet tart quality. My plan is to filter out the yeast as much as possible on each container. Then place a cleaned baby back in. And, since I don't have any starter ready in the 2 to 3 ph range, spike it with some distilled apple cider viniger and have it continue on its way. Any thoughts??? Thanks...Randie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2005 Report Share Posted May 10, 2005 Randie, How about: Change the batteries in your pH meter and recalibrate. Even yeasty cultures should drop into the low 3's given 3 weeks time and mid 70's. If you check the pH of apple cider vinegar using the same method you are for KT what kind of reading are you getting? It should be around 3.2 roughly. Squeeze out the SCOBYs, coarse filter (white paper towel) and use that for starter until you get the pH down. You should find it more acidic than the regular ferment. If you don't have quite enough, you can use your other KT or vinegar to supplement. - Len Adjusting Ph levels I've discovered that my ph levels are in the 4 to 5 range even after 3 to 4 week ferments. After researching the archives I've found lots of good information on lowering this level - I was particularly interested in Len's process. >>>> " First always use the most acidic starter possible. My starter is not normal KT, it ferments perpetually and I just add a little KT to it and plain water to compensate for dehydration every time I set up a new brew. It's also where I keep a few spare cultures. The pH of this vessel is about 2. That's acidic enough to use as paint remover. " So here's my question - I have about four 2.5 gal vessels in various stages of fermentation - from 1 to 3 weeks - and they are staying in the 4 to 5 ph range. The temps have been in the low to mid 70's. There appears to be an over abundance of yeast. They do have a sweet tart quality. My plan is to filter out the yeast as much as possible on each container. Then place a cleaned baby back in. And, since I don't have any starter ready in the 2 to 3 ph range, spike it with some distilled apple cider viniger and have it continue on its way. Any thoughts??? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2005 Report Share Posted May 10, 2005 > Randie, > > How about: Change the batteries in your pH meter and recalibrate. > Even yeasty cultures should drop into the low 3's given 3 weeks time and mid > 70's. I would if paper strips had batteries ;-) ... I purchased them through our local brew shop - I assumed they would be somewhat accurate - not true??? Perhaps I should invest in a more sophisticated piece of equipment... I'll do a test with the apple cider vinegar and see what I get. I'll also try squeezing out some SCOBYs and filter according to your directions. I was not able to find Distilled apple cider vinegar - is apple cider vinegar distilled? If not, is it safe to us on kt or should I use Distilled white vinegar? Thanks for taking the time to respond. Randie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2005 Report Share Posted May 10, 2005 > I was not able to find Distilled apple cider vinegar - is apple cider vinegar distilled? Not necessarily, but usually. It should say distilled on the bottle. If it says raw or live it's not distilled. > If not, is it safe to use on kt or should I use distilled white vinegar? For measuring pH it's fine but use distilled for KT so your culture doesn't go south. - Len Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2005 Report Share Posted May 10, 2005 Thanks for taking the time Len. I'll get on this tonight. Randie > > I was not able to find Distilled apple cider vinegar - is apple cider > vinegar distilled? > > Not necessarily, but usually. It should say distilled on the bottle. If it > says raw or live it's not distilled. > > > If not, is it safe to use on kt or should I use distilled white vinegar? > > For measuring pH it's fine but use distilled for KT so your culture doesn't > go south. > > - Len Quote Link to comment Share on other sites More sharing options...
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