View Full Version : pH question

03-21-2016, 07:18 PM
I posted this originally in the patrons forum, but got no replies so thought I would try again.
I did measure the pH again today and it's down to 3.4 from 3.7. The SG is down to 1.000 (predicted FG 0.985). The air lock is still bubbling about 1 bubble per second.
Will the pH continue to fall and should I worry about it? Should I add K2CO3?
It tastes pretty good but has a slight plastic taste. Will that disappear with aging?

I started my first mead on 3/11. I've made quite a few batches of beer, but this is my first honey wine.
My wife and I both like dry wines so I started with a dry mead recipe and a champagne yeast.
12 lbs Florida Wildflower Honey (dark)
5.5 gallons spring water from my back yard spring
2 8 gram packets EC-1118 purchased 10/2015 (predicted viability about 80%)
Day 0; Yeast starter on 3/11 with 1.25 g go-ferm per gram of yeast (20 grams), 400 mL tap water on stir plate for 12 hours. I added a pinch of Fermaid-K after bubbles started. On day 1 it was going strong so I went ahead and pitched.
Oxygenated must with O2 and diffuser stone 60 seconds (flow rate unknown)
O.G. 1.070 (predicted 1.066)
pH 3.7 by pH probe
Total acidity 1.35 g/L by NaOH titration
Total Dissolved Solids 187 ppm
Room temp steady at 68-72 F
(Sulfites give me a headache, so I can't/won't use any.)
3/12/16; Fermaid-K 6.5 g
3/13/16; stirred for 1 minute; fermentation appears very strong already
3/14/16; Fermaid-K 6.5 g
3/15/16 Stirred 1 minute
3/16/16; Fermaid-K 6.5 g
3/17/16; SG 1.021. It tastes great already! Fermentation seems to have slowed a little. Changed from a blow-off tube to two-chamber water-seal.

I calculate this out to be about a 60% sugar break. Did I overshoot with the nutrients and the stirring? I should have checked the SG earlier, but this is a MUCH more vigorous fermentation than I'm used to with my beers. Working backwards, I may have gotten lucky. Assuming a linear drop in SG, it's dropping about 10% per day and the last stirring was probably at about 33% completion.
Should I recheck the pH?
Comments appreciated!

Copied from Gotmead.com - Read More at:http://www.gotmead.com/forum/showthread.php/25584-Got-Lucky-I-think!

03-21-2016, 07:30 PM
As your fermentation is nearly complete I would not expect to see much more of a drop in pH.
If you de-gas you may see a slight increase but doubtful.

03-21-2016, 09:36 PM
In a post I made about Ph levels I was told 3.4 was perfect...

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03-21-2016, 10:39 PM
You should be fine. 3.4 is a little low if you were in the middle of fermentation with the potential to drop even lower, but from your FG it looks like your mead is finished and is unlikely to decrease from here on out.

03-23-2016, 06:28 AM
Thanks for the replies. After I wrote this, the air lock stopped bubbling so I think it's pretty much complete. I'll check the SG tomorrow.