Does anyone build their water from RO/distilled? If so, is there a sort of "default" profile that works best for a typical mead? I'm pretty well versed in (beer) brewing water chemistry, but I would imagine there might be other/different twists for mead. TIA!
Water Profile?
- Thread starter VikeMan
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We do not at our meadery and I am not aware of any commercial meaderies, winereris or cideries doing so. It is more important for beer brewers for hope and grain character than mead/wine makers. Our utility water is pretty soft and good tasting so we simply pass thru a sediment filter and then a chloramine filter to remove chlorine.
Is there an issue with your water? Perhaps if hard well water you may wish to filter. Not sure what would justify the cost/waste of RO.
Is there an issue with your water? Perhaps if hard well water you may wish to filter. Not sure what would justify the cost/waste of RO.
Thanks @darigoni and @stmcw
No, there's no problem (for mead) with my water that I'm aware of. But with beer, I build from distilled, tailored for each batch, for several reasons...
- Mash pH control
- Ensure enough calcium for good yeast flocculation
- Relative Chloride and Sulfate levels for flavor (rounded "malty" vs. crisp/"dry")
- Sodium (sometimes) to enhance some other flavors, like chocolate for example (depending on the beer)
So I was wondering if something similar applies to mead. @stmcw you mentioned that you simply filter your water because it's pretty soft (and good tasting). Does that imply that softer water is better than harder water for mead?
No, there's no problem (for mead) with my water that I'm aware of. But with beer, I build from distilled, tailored for each batch, for several reasons...
- Mash pH control
- Ensure enough calcium for good yeast flocculation
- Relative Chloride and Sulfate levels for flavor (rounded "malty" vs. crisp/"dry")
- Sodium (sometimes) to enhance some other flavors, like chocolate for example (depending on the beer)
So I was wondering if something similar applies to mead. @stmcw you mentioned that you simply filter your water because it's pretty soft (and good tasting). Does that imply that softer water is better than harder water for mead?
