First, I would like to thank everyone on this site for helping me construct my first 2 batches of mead. With a little effort on my part I was able to find answers to most all of my questions. Now on to the subject at hand.
I have constructed two batches: medium show mead & a cyser. I will list the results and hope that someone can check over them before I pitch the yeast tomorrow.
Mead
O.G. 1.094
Percentage Tartaric Acid 1.2(.075)= .09
I checked this one three times because the number seemed very low.
Cyser
O.G. 1.111
Percentage Tartaric Acid 4.1(.075)= .3075
I am using an Acid Test Kit, however the kit seems geared more toward wine listing a Desirable Acid Contents of "Must", which range between .55 - .80%. Please request any additional information you might need. I will be pitching 2 packages of Red Star Champagne yeast into each batch.
Does the acidity of .09 for the mead seem off?
Does the acidity of .3075 for the cyser seem off?
I have calcium carbonate.
If it is "off", then how much should I use?
Thanks again, Ryngo
I have constructed two batches: medium show mead & a cyser. I will list the results and hope that someone can check over them before I pitch the yeast tomorrow.
Mead
O.G. 1.094
Percentage Tartaric Acid 1.2(.075)= .09
I checked this one three times because the number seemed very low.
Cyser
O.G. 1.111
Percentage Tartaric Acid 4.1(.075)= .3075
I am using an Acid Test Kit, however the kit seems geared more toward wine listing a Desirable Acid Contents of "Must", which range between .55 - .80%. Please request any additional information you might need. I will be pitching 2 packages of Red Star Champagne yeast into each batch.
Does the acidity of .09 for the mead seem off?
Does the acidity of .3075 for the cyser seem off?
I have calcium carbonate.
If it is "off", then how much should I use?
Thanks again, Ryngo