I've watched thousands of videos and I've never commented on a one. I have to say thanks for explaining the salination from calcium or sodium carbonate and how that affects the boiling point of the water in the still. I've done it anecdotally but didn't understand why it works. Anyway Thanks!
Cheers we just found your video and subscribed , we love to home brew beer grow hops make meads and wines on our channel and others , stay thirsty friends .
You can absolutely reuse the shells. Just give them a quick rinse with fresh water. They will devolve as you use them so if you use a good mesh sock all you have to do is add more shells to it as it gets empty
Hello Aaron, thank you for a great video, very informative to me and the best one I have seen on Ph control. Question - i have a 125L sugar wash OG of 0.075, SG went to 0.040 and the fermentation stopped. I noticed (after a few days) the Ph was 3.3 so obviously the problem. I am going to pitch some soda ash (calcium carbonate) to bring the ph up to 5.5. Do I need to pitch more yeast as well?
You shouldn't need to. The yeast will get active again once you raise the PH. Get your PH on up around 5 then if there is no activity pitch some more but you should be good without having to
