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scottlind
01-04-2005, 02:56 PM
i have this recipe from the book "making mead" by bryan acton and peter duncan

this recipe is on page 31 and if i were to make a six gallon batch it would multiply out to this

18 ponds honey
1 1/2 ounces of tartaric acid
3 ounces of malic acid
1/3 ounce of tannin
nutrients
sauternes yeast

now i'm a rookie but this seems to be way over kill on the acid. do you old pros agree with me or the recipe?

how would you alter the acid amount if you even would?

thanks
scott

Dan McFeeley
01-04-2005, 03:23 PM
i have this recipe form the book "making mead" by bryan acton and peter duncan

this recipe is on page 31 and if i were to make a six gallon batch it would multiply out to this

18 ponds honey
1 1/2 ounces of tartaric acid
3 ounces of malic acid
1/3 ounce of tannin
nutrients
sauternes yeast

now i'm a rookie but this seems to be way over kill on the acid. do you old pros agree with me or the recipe?

how would you alter the acid amount if you even would?



It's a bit much, and another problem is the recommendation to add the acid at the start of the fermentation. That can easily crash the fermentation.

Acton & Duncan's book _Making Mead_ is an old one, published in 1965. At the time what they were suggesting was ahead of the pack, but that was 40 years ago.

scottlind
01-04-2005, 03:32 PM
mcfeeley, thank you

another question, i did make that recipe and it did crash!

it started with sg1.130 and stopped cold at 1.080

so i made a starter of 1118 and shook the hell out of it and pitched

nothing, nada, dead for a week...

i ordered an acid ph tester from leeners to see what the deal is, but as you said i think we already know.

should i throw it away or would it be salvageable, any suggestions for a recovery?

another lesson learned :-[

thanks agin!

Talon
01-04-2005, 04:36 PM
To neutralize too much acid, you have to introduce a base solution of Calcium Carbonate and a sample of your must. However if you do that, do it in small amounts or you'll have a very energetic reaction.

Talon.

scottlind
01-04-2005, 06:25 PM
what ph should i be looking for in a straight semi sweet mead? is there a number i should be shooting for or a range to stay in.

thank you!

Oskaar
01-04-2005, 09:27 PM
Add your K-carbonate to get into the 3.5 - 4.2 range and you'll be fine.

As was suggested above make sure do dose it slowly thought because you will get a very "energetic" recation if you add it all at once.

Coax it along like you would a fine Cuban cigar!

Oskaar

scottlind
01-04-2005, 09:48 PM
how did you know i smoke cigars????

the force must run strong in this oskaar dude ???

Oskaar
01-04-2005, 10:00 PM
I recognize a fellow hedonist when I see one! ;D

We'll have to compare notes on our favorite sticks sometime!

cheers,

Oskaar