I've been making wine for about 5 years, but this is my first mead (traditional Sourwood mead). The recipe was simple. Approximately 10.6 lbs. sourwood honey to make around 5 gallons. Starting s.g. was 1.084. Used K1V1116 yeast. PH measured 3.98 a couple days into fermentation. A couple of days later, pH measured 3.70. Had fermentation problems. Added more yeast nutrient and a yeast energizer made from an old packet of yeast. Also added 2.75 tsp acid blend, which reduced pH to 3.49 an hour later. Added another .25 tsp acid blend for good measure. I ended up making and adding a starter and eventually got s.g. down to 1.001. Once finished, I racked and added k-meta.
After clearing and degassing (a little less than two months), I racked and added sodium benzoate. The sodium benzoate was well over 4 years old so I added a little extra. I then took a pH reading. PH measured 4.58??? I had calibrated the meter, but knowing the probe was three or four years old and the calibrating solution was several months, maybe a year old, figured the measurement was incorrect. However, I measured the calibrating solutions and was within range of what each should measure. Again, I thought that maybe the calibrating solutions were the problem. I also hypothesized that the sodium benzoate temporarily caused a spike in pH (note, I took the pH reading after adding the sodium benzoate). About an hour later, I added enough honey to get s.g. from 1.001 to 1.004 (1/4 lb of honey). I also added some French oak cubes. I tasted the mead after adding additional honey and it did taste a little flat, which I thought was likely due to tasting immediately after adding the additional honey.
Today (a month later) I took took another pH reading. This time I used a new probe, which I calibrated a few days ago with new calibrating solutions. The pH measured 4.52. Also to my dismay I discovered a little foam caused by the agitation of the wine thief. I stirred and yes, a million tiny bubbles rose up. Obviously, the old sodium benzoate didn't do the trick. I knew it might be a little risky, but wasn't too worried since even if the additional honey re-started fermentation, alcohol would only be boosted by a small amount. Figuring I needed to start getting the pH down, I added 3/4 tsp of acid blend to the 3 gal carbouy (mead is spead across 3 gal carbouy, 1 gal jug and a couple of 750 ml bottles). In a couple of days, I will rack all into primary to blend and take another pH reading.
I would like to have a pH of under 3.5 for protection and for taste.
Assuming pH is still going to be high, any suggestions as to how to bring down without going crazy with acid blend? Any thoughts as to what caused a pH of 3.49 during fermentation to shoot to 4.58 a couple months later?
After clearing and degassing (a little less than two months), I racked and added sodium benzoate. The sodium benzoate was well over 4 years old so I added a little extra. I then took a pH reading. PH measured 4.58??? I had calibrated the meter, but knowing the probe was three or four years old and the calibrating solution was several months, maybe a year old, figured the measurement was incorrect. However, I measured the calibrating solutions and was within range of what each should measure. Again, I thought that maybe the calibrating solutions were the problem. I also hypothesized that the sodium benzoate temporarily caused a spike in pH (note, I took the pH reading after adding the sodium benzoate). About an hour later, I added enough honey to get s.g. from 1.001 to 1.004 (1/4 lb of honey). I also added some French oak cubes. I tasted the mead after adding additional honey and it did taste a little flat, which I thought was likely due to tasting immediately after adding the additional honey.
Today (a month later) I took took another pH reading. This time I used a new probe, which I calibrated a few days ago with new calibrating solutions. The pH measured 4.52. Also to my dismay I discovered a little foam caused by the agitation of the wine thief. I stirred and yes, a million tiny bubbles rose up. Obviously, the old sodium benzoate didn't do the trick. I knew it might be a little risky, but wasn't too worried since even if the additional honey re-started fermentation, alcohol would only be boosted by a small amount. Figuring I needed to start getting the pH down, I added 3/4 tsp of acid blend to the 3 gal carbouy (mead is spead across 3 gal carbouy, 1 gal jug and a couple of 750 ml bottles). In a couple of days, I will rack all into primary to blend and take another pH reading.
I would like to have a pH of under 3.5 for protection and for taste.
Assuming pH is still going to be high, any suggestions as to how to bring down without going crazy with acid blend? Any thoughts as to what caused a pH of 3.49 during fermentation to shoot to 4.58 a couple months later?