SG Slow to Drop - Still in Primary

[Oregon Wino]

Thursday, Feb 3rd update. ph is 3.2
After the 5 gallons warmed back up, it's now blowing one bubble through the airlock every 4 seconds.
I'm thinking this is a good thing although I haven't taken another SG reading as it's still cooking in the secondary.

 

[Medsen Fey]

I'd strongly consider using some potassium bicarbonate and/or calcium carbonate to bring that pH to 3.4-3.5.

 

[Oregon Wino]

I just added a teaspoon of Potassium Carbonate and had a hell of a reaction, kind of like shaking a bottle of beer and opening it, it foamed big time and shot out the top of the carboy...... what the heck???

 

[Medsen Fey]

Dissolve in a tiny bit of warm water and pour in slowly next time and you shouldn't get a gusher.

Check the pH in an hour or two and you'll be able to see where it is.

 

[Shadar Aman]

I just added a teaspoon of Potassium Carbonate and had a hell of a reaction, kind of like shaking a bottle of beer and opening it, it foamed big time and shot out the top of the carboy...... what the heck???

Acid base reaction releases CO2. Same thing that happens when you mix vinegar and baking soda.

 

[wayneb]

Ahh... well it is likely that you have two things going on in there. First, CO2 naturally builds up to a saturation level in any fermenting must and whenever you introduce any dry crystals of any kind into the must, they serve as nucleation points where CO2 will be brought out of solution and will then bubble up out of the must. So we usually recommend that before you add any dry chemical to a fermenting must, that you dissolve it in a little cool water first. Sorry - we forgot to mention that this time!

Also, the reaction that takes place when potassium carbonate is added to an acidic must releases CO2 as part of the neutralization of some of that acid. So, that's the other source of the CO2 that you observed as a mini mead eruption. The other thing that we forgot to mention, is that any chemical that will release CO2 when added to your must, should be added slowly.

Oh, and although Medsen said warm water, I always advise cool water for a carbonate or bicarbonate addition. Especially for bicarbonates, since potassium bicarb will dissociate into potassium carbonate and CO2 when it is exposed to temperatures above 120F. That reduces the acid neutralization potential slightly - and I figure that I want all the potential that I can get working in my mead, not lost to the air before it gets added.

 

[Oregon Wino]

LMAO! Just a MINOR detail you forgot to mention!!!!!

Okay, got about 3 teaspoons in and had to top it off with a quart or so of water to bring it back up to the neck of the carboy, so am going to wait a couple hours to test the pH again...

 

[Medsen Fey]

Given the large amount of acid you added, you'll probably be okay having added so much bicarbonate, but you don't really want to add that much at once in most cases. I probably wouldn't add more the 1/2 tsp at a time. You don't want to overshoot going the other way - you just want to nudge the pH up a little bit.

 

[Oregon Wino]

Update! Okay, got the pH at 3.5 in the secondary and it's bubbling now like no tomorrow. The yeast must like it. I'll let it go for a while until the bubbling slows, don't believe there is any use in checking the SG right now. Thanks for all your help and suggestions, it appears to be working!

 

[fatbloke]

Update! Okay, got the pH at 3.5 in the secondary and it's bubbling now like no tomorrow. The yeast must like it. I'll let it go for a while until the bubbling slows, don't believe there is any use in checking the SG right now. Thanks for all your help and suggestions, it appears to be working!

Excellent to read that it seems the problem is solved.....

As for not checking the gravity, if you have the fermenter open it's always worth while checking that, as it gives you some guidance as to how it's all actually progressing.

You'd be surprised how quickly some ferments are......

regards

fatbloke