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Acid balance from just fruit

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McJeff

NewBee
Registered Member
May 17, 2013
1,095
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0
Farmington, Maine
Ok so bored and was brainstorming my next batch. I was thinking of using fruit as if they were an acid blend. Was thinking Banana(tartaric)/Kiwi(malic)/orange(citrus) in a 40/40/20 ratio.
Anyone else tried this? Kinda turned off from the banana taste but will do it for science!
 
B

bernardsmith

Got Mead? Patron
GotMead Patron
Sep 1, 2013
1,611
32
48
Saratoga Springs , NY
McJeff said:
Ok so bored and was brainstorming my next batch. I was thinking of using fruit as if they were an acid blend. Was thinking Banana(tartaric)/Kiwi(malic)/orange(citrus) in a 40/40/20 ratio.
Anyone else tried this? Kinda turned off from the banana taste but will do it for science!
Click to expand...

I am making some banana wine and even while still very "green" does not in any way taste like banana - more like a chardonay. You need to use very, very ripe bananas
 
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anir dendroica

NewBee
Registered Member
Oct 15, 2009
175
3
0
Corvallis, OR
I don't think I would use bananas to add acid - they have a strong flavor that will definitely come through in the finished product, and they aren't that acidic so you would need quite a bit.

Tamarind is a great idea. Verjus (juice of unripe grapes) might be good as well and would contribute tartaric/malic/citric acids. I have a cousin that does a good business selling verjus, but I have yet to try it in mead.
 
M

McJeff

NewBee
Registered Member
May 17, 2013
1,095
1
0
Farmington, Maine
bernardsmith said:
I am making some banana wine and even while still very "green" does not in any way taste like banana - more like a chardonay. You need to use very, very ripe bananas
Click to expand...

hmm interesting ty. So what you are saying to get that banana taste use ripe ones. Wonder if not so ripe green banana's still have the same acidity?
 
M

McJeff

NewBee
Registered Member
May 17, 2013
1,095
1
0
Farmington, Maine
anir dendroica said:
I don't think I would use bananas to add acid - they have a strong flavor that will definitely come through in the finished product, and they aren't that acidic so you would need quite a bit.

Tamarind is a great idea. Verjus (juice of unripe grapes) might be good as well and would contribute tartaric/malic/citric acids. I have a cousin that does a good business selling verjus, but I have yet to try it in mead.
Click to expand...

i wouldnt mind tryin the Tamarind, just not sure how much of the concentrate to use. I dont want to over do it and kill the mead.
 
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