Just saying that as an experimenter, it's nice to know ALL the facts,
and not make assumptions that might be untrue. Like not getting a higher
pH in homemade EIS. If you know the pH of the DW before making EIS, and
it is near 7; then a resultant EIS that is not much higher that 7 might
give a clue that it isn't good EIS.
On 08/07/2013 1:44 PM, Da Darrin wrote:
I use distilled water from Walmart in sealed jugs. Can't imagine how
measuring the ph of the water would make a difference in the ph of the
finished product.
I make mine in a gallon sun tea jug with a screw on top and the only
way it is exposed to the air is what air could get in around the
silver strips that fit fairly tight through slots cut in the lid. Of
course if you turned it upside down it would leak liquid.
Dave
On Mon, Jul 8, 2013 at 10:04 AM, Joe Huard <joe.hu...@primus.ca
<mailto:joe.hu...@primus.ca>> wrote:
Distilled water should be around pH 7 when freshly made. However,
if left sitting around exposed to air, it can go down to pH 5.5. I
read that nitrogen which is 78% of the air reacts with the DW and
creates nitric acid.
If you measure the pH of your DW right before you make EIS and
right after making EIS, you should get a higher pH.
Joe H.
On 08/07/2013 12:39 PM, Da Darrin wrote:
Strange!
My meter or the best test strips I could find never went over 6.8
no matter how fresh or old my solution was.
Dave
On Mon, Jul 8, 2013 at 9:16 AM, Marshall <mdud...@king-cart.com
<mailto:mdud...@king-cart.com>> wrote:
On 7/7/2013 11:45 AM, Neville Munn wrote:
Just as a point of interest, I had a couple of samples of
mine tested specifically for pH a couple of years ago.
Sample 1. Tested within 24 hours after production and pH
read off the scale on the alkaline.
Sample 2. Tested after it had been in storage for a week or
so read >7.0
Note: Whilst I am unable to locate the exact numbers on the
above, I do know they were greater than base 7.0 because I
had those two samples tested specifically for pH to varify
the findings of the following.
Several years prior to the above I had several other samples
{from different batches and storage time frames} laboratory
analysed of my EIS and one of those tests included pH and
ALL were between 7.4 and 7.8
My conclusion going on all the above tests...pH is sky high
immediately after cessation of the brewing process but drops
over time to steady at >7.0, none were below 7.0 or acidic.
That is expected. Ionic silver is a combination of silver
oxide and silver hydroxide. Silver hydroxide is alkaline.
Over time the ionic silver tends to form colloidal silver,
thus the ph should go down toward 7. Now if exposed to air
for sufficient time, the ionic silver will eventually react
with CO2 in the air forming silver carbonate, a salt, and
eventually one could expect the pH to go below 7, as carbonic
acid is formed and there is no silver hydroxide left to
neutralize it.
I had samples 1 and 2 tested by water people {people who
monitor swimming pools} as I don't trust those Litmus paper
thingo's, or those pH meters.
I think most of these people use the pH meters themselves.
If done properly, the meters can be quite accurate.
Marshall
