I made 5 gals of "simple" mead. OG=1.080 and now (8 months later) SG is at 1.020 and the pH=2.8. I used White labs 720. I have read that if the pH is too low the yeast will not like it and stop doing their thing. I have sampled it and it has a wonderful honey nose and there is spirit in it but too sweet. I added some acid blend and that balanced it out. Within the last 5 weeks, the mead is clearing.
I would like to keep that great aroma. If I got fermentation started would that affect the beautiful honey nose?
Is a 7-8% alcohol content for a mead appropriate?
Would fermentation start if I adjusted the pH?
If I tried to sparkle some of it would the yeast still work the priming sugar at a low pH?
Dave
I would like to keep that great aroma. If I got fermentation started would that affect the beautiful honey nose?
Is a 7-8% alcohol content for a mead appropriate?
Would fermentation start if I adjusted the pH?
If I tried to sparkle some of it would the yeast still work the priming sugar at a low pH?
Dave