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OK, so if you read my introduction you know I'm in Fiji and operating with limited access to chemicals and supplies. As such I am forced to make do with alternative sources of needed chemicals to balance things out.
So I have a couple of washes that have stalled on me so far. the last one the PH got to about 3.2 then stalled at 1.05 SG. adding some baking soda did the trick and restarted things, if slowly, and it finished nicely to a dry sweet low wine. But I have read that by adding baking soda to the low wines I can create some ammonia compound upon distilling and come up with a blue colored wash that isnt good. So I have not distilled it. I added about 4 tbsp to a 6 gallon sugar wash.
1st question: Am I right to leave this wash out of the still?
second thing, one of the current washes have stalled as well. it's a bakers yeast sugar wash with boiled yeast as a nutrient. starting gravity was 1.1. currently sits at 1.05 with a PH of 3.2. I added some water and got a small amount of new bubbling, but it's still stuck.
2nd question: I don't have immediate access to most brewing chemicals. what can I use to raise the PH (mid run, as it starts pretty good at ~6-7) beyond adding water to the wash? should I just run it as it is?
3rd Question: So my reading suggests that I need to lower my initial sugar content to about 1.06 or so. I think this will move faster and not stall. Rather than boiling yeast to use a nutrient, I want to try a tomato paste wash. I found one that calls for epsom salts (birdwatchers sugar wash). will this small amount cause off flavors or create any ammonia?
Just doing 5-6 gallon washes with Thai or Fiji raw cane sugar.
Things I have found locally one way or another:
Things I cannot find thus far:
SO... any help from those of you deprived of first or second world amenities and supply chain servicing I would be happy to discuss a really solid neutral wash recipe with you.