Strix_Varia said:
What is the proper ph for mead and Cyser? My Cyser Ph test says it needs acid! I just cant imagine it does given all the apples and the addition of the juice of a lemon and the addition of acid blend to the must before fermentation began. Now it wants more acid!?! :help:
Well, tell us what the pH of your must is! Then we can figure some things out.
In general, the sugar fermenting yeasts which we make use of, like a pH a bit lower than that favored by bacteria. That allows them to dominate the micro milieu and crowd out competitors. This can vary somewhat with various yeast strains but in general, it's good to shoot for around 3.7.
Now, honey must in general will have a pH of about pH 4.0. That's only an empirical observation, i.e., my own eyeball measurements. Lots of other meadmakers have reported similar figures.
A pH of 4.0 or so is ok. Once the yeasties start the active fermentation, they'll be secreting organic acids as byproducts of their metabolism, and also as an adaptive measure. The organic acids they secrete contribute to the flavor profile (a good thing!), and lower the pH of the must below the level that bacteria like. In other words, a starting pH of about 4.0 is ok, because the yeasties will bring it lower, just about where you want it.
In other words, for the average honey must, you don't have to worry about it. Check it just to be sure, but so long as everything is alright from the start, you can stand back and let the yeasties do their thing. Even if the pH is a bit too high to start with, they'll lower it on their own.
Again, let us know what the starting pH is, also the recipe (if you haven't listed it already). That'll help us help you.
