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Water characteristics

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Water characteristics

Postby vorka » Tue Jun 17, 2014 3:21 am

Is there a book or a study on water characteristics and its influence in spirits production?
Example, how does water of certain PH or hardness influences mash quality or final product after cutting it back to desired proof?

Thanks :)
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Re: Water characteristics

Postby zedzedtop » Tue Jun 17, 2014 10:45 am

There's some stuff in Whisky: Technology, Production and Marketing, Fundamentals of Distillery Practice, and the Distilled Spirits series. You might consult Water by John Palmer for general mashing and fermentation chemistry (beer/grain).

I can tell you that water pH on its own tells you near to nothing - you need to know the cause of the pH in particular the alkalinity. You need some calcium in the water, and hopefully as little iron as possible. Also, it is advisable to use demineralized water for cutting spirits down to proof.
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Re: Water characteristics

Postby vorka » Wed Jun 18, 2014 1:18 am

Thanks, i'll look into these.
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