I have a mead that's WAY too acidic. Basically, a close friend gave me an incorrect recipe and I used too much lemon juice.
Have any of you ever heard of using chalk to counteract this? That's what someone recommended to me, but the thought of actually putting chalk into my mead makes me nervous.
I am planning to add some vanilla extract (not sure how much) in the secondary to help the flavor out, but I think the sour taste may still pervade if I don't do something about the acid.
What do you guys think?
Have any of you ever heard of using chalk to counteract this? That's what someone recommended to me, but the thought of actually putting chalk into my mead makes me nervous.
I am planning to add some vanilla extract (not sure how much) in the secondary to help the flavor out, but I think the sour taste may still pervade if I don't do something about the acid.
What do you guys think?