First Batch, First Post.
- Thread starter mrperq
- Start date
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I love it! So are you planning on creating a series of Failed Experiments, with similar themed labels? ;D
Oh, but that is not a picture of me,
thats the symbolification of one of the demons that
try to keep me from my guest for the holy mead!
I intend to keep this one a VERRY limited edition,
but who knows
Unfortionatly no it doesn't. Going on the taste it does seems
as it got hamster in it though.
Ph 3,02, SG1038
Ph goes down even further. Guess we'll get that potassium
carbonate I bought to work. Going to add 6g and see how
this influences ph.
Ph goes down even further. Guess we'll get that potassium
carbonate I bought to work. Going to add 6g and see how
this influences ph.
Last edited:
Yes, that pH is definitely getting too low to be comfortable for your yeast. Add the carbonate, then take two further pH readings - one shortly after the addition, and the next about an hour later. pH in the must is a dynamic quantity, and you may find that the equilibrium value after some time has elapsed isn't exactly the same as the one you get immediately after the addition.
ALSO - be sure to dissolve the carbonate completely in some cool water before adding it to the must. If you add powdered dry carbonate directly to a fermenting must, it will cause a rapid release of CO2 that could result in a mead eruption.
ALSO - be sure to dissolve the carbonate completely in some cool water before adding it to the must. If you add powdered dry carbonate directly to a fermenting must, it will cause a rapid release of CO2 that could result in a mead eruption.
Ph3,22, SG1028.
Did another addition of 6g Potassium Carbonate. This should bring Ph slightly
above 3.4, max 3.5?
While Calcium added a chalky taste, is it possible the
Potassium added some sort of bitter taste? To the ammount I
can only stomach a small sip of it? I'm gonna put it in the
fridge a couple of hours and taste again. (This improved taste
for previous samples, and leaves a lot of dark brown sediment
at the bottom.)
Hey Wayneb,
I made myself the habit to first take readings, then
modifications, and wait for the next day or so to check
results, so I can be certain my modification finished
working and has spread through my mead.
Did another addition of 6g Potassium Carbonate. This should bring Ph slightly
above 3.4, max 3.5?
While Calcium added a chalky taste, is it possible the
Potassium added some sort of bitter taste? To the ammount I
can only stomach a small sip of it? I'm gonna put it in the
fridge a couple of hours and taste again. (This improved taste
for previous samples, and leaves a lot of dark brown sediment
at the bottom.)
Hey Wayneb,
I made myself the habit to first take readings, then
modifications, and wait for the next day or so to check
results, so I can be certain my modification finished
working and has spread through my mead.
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Tasted my sample I put yesterday in the fridge.
Again lots of dark brown sediment on the bottom.
While it had a really strong taste, it was
suprisingly drinkable, even slightly pleasant?
Again lots of dark brown sediment on the bottom.
While it had a really strong taste, it was
suprisingly drinkable, even slightly pleasant?
#DAY 22
Ph3.46, SG1022.
Ph is where I want it, SG is slowing down greatly.
After a drop of >100 I think the yeast is nearing
its limits? I'll wait to rack till it stops
completely.
Ph3.46, SG1022.
Ph is where I want it, SG is slowing down greatly.
After a drop of >100 I think the yeast is nearing
its limits? I'll wait to rack till it stops
completely.
#DAY 38
SG1012. Fermentation came to a near-halt.
Racked to another demijohn. Topped of with
some honeywater for my next batch.
Btw, when is the best time for stabilization and
backsweetening? Before bulk-aging (so the sediment
from the honey can drop), right before bottling (so you
get atleast an idea of how the mead will finally be), or
somewhere in between?
SG1012. Fermentation came to a near-halt.
Racked to another demijohn. Topped of with
some honeywater for my next batch.
Btw, when is the best time for stabilization and
backsweetening? Before bulk-aging (so the sediment
from the honey can drop), right before bottling (so you
get atleast an idea of how the mead will finally be), or
somewhere in between?
Depends... do you want to backsweeten? Or do you want to let nature take its course?
Fatbloke likes to do his right away because he knows how sweet he wants it.
I leave mine to do their thing so I can see what I'm working with before I go changing things. You never know, I might suddenly start liking dry wines and meads
If you're not sure, I'd give it six months, taste it, if it needs to be sweetened, stabilize it and age it another six months if you need to let anything drop out.
Fatbloke likes to do his right away because he knows how sweet he wants it.
I leave mine to do their thing so I can see what I'm working with before I go changing things. You never know, I might suddenly start liking dry wines and meads
If you're not sure, I'd give it six months, taste it, if it needs to be sweetened, stabilize it and age it another six months if you need to let anything drop out.
