The first batch of mead I made called for 1 tsp gypsum added into the boil stage of the honey. My LHBS said it adds mouthfeel to the mead. Anyone know exactly what it does? I havent seen it in very many recipes and wonder if I shouldnt just stop using it.
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Gypsum in mead
- Thread starter Rhianni
- Start date
Gypsum is nothing more that calcium sulfate if I remember correctly.
It's more used in brewing to add hardness to brewing water. 1g/gal changes the salt levels by 61.5 ppm calcium, 147.5 ppm sulfate and adds 153.5 ppm to the hardness.
Unless you're running RO or Distilled water you really don't need it unless you're lacking mineral in your water, and even then, really not needed as Epssom Salt is a better additive in my opinion.
Hope that helps,
Oskaar
It's more used in brewing to add hardness to brewing water. 1g/gal changes the salt levels by 61.5 ppm calcium, 147.5 ppm sulfate and adds 153.5 ppm to the hardness.
Unless you're running RO or Distilled water you really don't need it unless you're lacking mineral in your water, and even then, really not needed as Epssom Salt is a better additive in my opinion.
Hope that helps,
Oskaar
