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- Eucyblues February 2016
- FloridaCracker February 2016
- grim January 2016
- jacksonbrown January 2016
- Unsensibel January 2016
Ultrasound Affecting pH?
Well, I promised that I would check the pH on the last run of neutral and the results are interesting;
Started with 91% abv neutral. Was run about 2 weeks ago and let it air for 4 days. Today it was 91%. Treated it full strength for 2-15 minute runs in my US unit. Temp when first tested was 69F. After treatment it was 71F.
Starting pH before treatment was 7.42 and after was 8.04. According to what I could find, temp changes will alter pH very minimally and a 2 degree change almost nothing measurable.
I admit that I didn't expect a change or at most a tiny bit. For all of you chemistry and physics guys, how is this explained and what does it mean real world for our purposes?
Comments
Temp has an very large affect on pH measurement but the probes should adjust for it.
If you could do it on some white rum I think it would be better.
Large temperature swings, yes. 2 degrees F shouldn't affect it in the slightest.
Why would the test on white rum be better? More acids to begin with?
I just figured that by definition neutral shouldn't have much in it.
The pH change from aging wouldn't be a big factor in neutral.
That's only an assumption though.
OK, after you brought it up it made sense. I tested the neutral because I had just recently run some. I have more rum coming in the next couple of weeks and I will do the same test on it.
I guess I just didn't expect an 8% change, especially in a neutral. I'm scratching my head as to why this is. The brilliant minds on this board will certainly have an answer.
Smaug?
Take your sample, divide it into two containers, test the pH of both containers before, to confirm they are identical, treat one, but not the other. Measure both after treatment.
I've seen really good pH meters do silly things from time to time. I nearly threw my Hanna in the trash the other day - was all over the place, wouldn't calibrate at all, and then all of the sudden, fine again. Ended up the dipping it in hot mash was somehow screwing with the probe until it cooled down. Ended up picking up a process pH controller with a rugged high temp probe to permanently install in the mash tun.
BTW - I noticed positive results of US on aged spirit with no clouding.
Aged on oak?
Yessir
Wow. I've had nothing but bad luck both with rum and whiskey.
@FloridaCracker can you post a link to your US?
New Stainless Steel 6 L Liter Industry Heated Ultrasonic Cleaner Heater w/Timer @ eBay
Just a note on mine; If you forget to turn off the heating element when you empty the tank it starts smelling not good. Haven't burnt up the element yet but it is only a matter of time.
Thanks!
With those results I deduce that you carbon filtered it before testing???
The same one in Oz is $185 - good ol' aussie battler$
Nope. I don't carbon filter anything.
Then I'm intrigued - packed column maybe ?? - packed with what ?? - how'd you get from an acidic wash at say pH5 to an alkaline product ??
5" SD with 4 Procap plates. One packed column 150mm with SS scrubbies. Kept only hearts.
Got me stumped then - I just checked some white heads and tails I'm keeping for re-use - all acidic (about pH6) - the cuts shouldn't affect pH much - maybe worth checking/re-calibrating the pH meter.....
@FloridaCracker
Did you happen to check those pH readings ??
I've done 5 stripping runs on my rum and should do a spirit run this next week. Hopefully I will remember to test them. Also going to test my pH meter. Wouldn't want to spread false info.
OK - not a matter of spreading false info - just interested - Maybe check the strip also for curiosity sake - it can be mighty acidic
What about your brown rums - would also be interested in those readings..
Looks like I have a laundry list for this next run, LOL.
When I get back home I will start checking this stuff. Not sure what to expect but I would guess more acidic than neutral? Mostly because I am actually trying to save acids/flavors.
Yep - get to it Cracker!! :))
It'll all be acidic I'm sure - just knowing the levels is a useful reference - esp for aging
The update on this is not good;
It appears that my Hannah pH meter sometimes is consistent and sometimes is not. Can't tell which is which so any of my previous readings posted here are very suspect. I tested my latest rum low wines and then the final product both before US and after. No reliable results to post. My apologies for any false info on this subject.
Ah dear - never mind Cracker - at least now you know..