so i decided to make a 18 % alc mead. been awhile sincei made one and i dont remember any problems before. so lets start with recipe
water and honey to o.g. 1.135
dv-10 yeast with go ferm
optiwhite
biolees
galalcool sp (tannin)
using fermaid k and d.a.p. in a step feeding method
cream of tarter ( very small amount very small )
60 gallon batch
ok so i mixed all up and pitched yeast. next day added a little ferm k and dap then i took a p.h. reading. 3.2 !!!! i almost jumped out of my pants. recalibrated the digital ph meter and took the reading again. same reading 3.2 . now its fermenting like a champ dropping 10 points a day or more. im worried its gonna stall before i get half way done. my musts always start real high like 4.5 - 5.0 ph and drop from there. never have i had a musy this low on the ph scale at the start.
is this common for a high gravity must ? i have made a few in the past before i got a good ph meter and never had a problem finishing but now im a little worried.
any thought or ideas ?
water and honey to o.g. 1.135
dv-10 yeast with go ferm
optiwhite
biolees
galalcool sp (tannin)
using fermaid k and d.a.p. in a step feeding method
cream of tarter ( very small amount very small )
60 gallon batch
ok so i mixed all up and pitched yeast. next day added a little ferm k and dap then i took a p.h. reading. 3.2 !!!! i almost jumped out of my pants. recalibrated the digital ph meter and took the reading again. same reading 3.2 . now its fermenting like a champ dropping 10 points a day or more. im worried its gonna stall before i get half way done. my musts always start real high like 4.5 - 5.0 ph and drop from there. never have i had a musy this low on the ph scale at the start.
is this common for a high gravity must ? i have made a few in the past before i got a good ph meter and never had a problem finishing but now im a little worried.
any thought or ideas ?