I have tried running searches on pH levels in posts, but the search tool won't recognize a phrase as short as pH, so here is my question.
How much impact will the pH of my water have on the fermentation pH of the mead?
My pH is 9.8. When brewing I use the Five Star p2 pH stabilizer to get the pH under control for my mash. Now, from everything I have read in books or on the web, I can see that pH is important for mead making, apparently a too acidic environment will lead to stalling during the primary. But what about a more basic environment? Will the natural acidity of the must correct a basic water on it's own, or should it perhaps be nudged?
I can leave my water as is, and just let it go, but would it be helpful to bring the pH down some, and allow the honey to do the rest on its own?
How much impact will the pH of my water have on the fermentation pH of the mead?
My pH is 9.8. When brewing I use the Five Star p2 pH stabilizer to get the pH under control for my mash. Now, from everything I have read in books or on the web, I can see that pH is important for mead making, apparently a too acidic environment will lead to stalling during the primary. But what about a more basic environment? Will the natural acidity of the must correct a basic water on it's own, or should it perhaps be nudged?
I can leave my water as is, and just let it go, but would it be helpful to bring the pH down some, and allow the honey to do the rest on its own?