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pH in brewing demonstration

*Update: Since this video was published the bottles were allowed to continue fermenting out of curiosity. It has taken 5 days for the basic solution to begin fermenting. It is substantially slower than the others. Brewing can be very simple. Sugar, yeast and water in a bottle with some sort of air lock. This is sometimes called bathtub gin or moonshine. It gets more complex as you begin to change variables. This could be changes to yeast varieties, the sugar substrate or the water used. It is this last option that drastically effects some of the most famous products. Scottish Whiskey is famous because the flavors were partially attributed to its water which had certain trace elements that changed the flavor. One of these was the slightly basic pH. Something you can see in this simple example. The experiment used three bottles. 1 of Acidic water. 1 of neutral water. 1 of Basic water. The same yeast and amount of sugar. Yet each of these behaves very differently. While this design uses extremes of difference it highlights how yeast can accommodate certain changes. Modern, the last few hundred years, of brewing has taken advantage of this by choosing ingredients that work with this behavior. The best example is beer that uses a slightly lower pH to make sugars more accessible. You yourself can take advantage of this when home brewing beer, wine and cider. Changing the pH of the water or brew in general can help or hinder yeast, flavors and fermentation overall. Of course this is not necessary for most fermentations. If you have reasonably stable water with an average pH than just adding your ingredients will achieve a suitable pH. Fiddling with it will only make things harder and unnecessarily so.