Hi all. It's my first mead fermantation. I started with a 1.105 density 20 lt citrus honey must on open fermantation and it's been a week so far. Density is 1.047 at the moment. I firstly added 2 table spoons of tartaric acid, dropping ph from 4.6 to 3.9 at the beginning of fermentation. But during ferment, ph dropped to 3.3, so I had to add 2 teaspoons of K2Co3. Ph is 3.56 now. I used a local Turkish yeast brand which says temperatures between 18-25 C is good, while there's no info about the alcohol tolerance of the yeast . My fermantation temperature was around 22.5 C which is equal to 72F.
Until now, I have added 2 gr of tannin, 20 g of Fermentis Bioferm yeast nutrient and 14 g DAP. The mead tastes slightly acidic, bitter and plastic at the moment.
With the current speed of fermentation, I expect the density to drop below 1.04 by tomorrow and I'm planning to rack it to an airlocked carboy.
I really like ginger - lemon combinations, so my original plan was to add 250 gr sliced gingers +1 lemon zest + 400 ml of lemon juice + 5 cinnamon sticks at the carboy stage. My questions are;
- Did I made any mistake so far?
- Is it wise to add that much ginger and lemon, regarding the current acidic and bitter taste of the mead? Can I drop ph below 3.2 at this moment without a problem?
Regards
Until now, I have added 2 gr of tannin, 20 g of Fermentis Bioferm yeast nutrient and 14 g DAP. The mead tastes slightly acidic, bitter and plastic at the moment.
With the current speed of fermentation, I expect the density to drop below 1.04 by tomorrow and I'm planning to rack it to an airlocked carboy.
I really like ginger - lemon combinations, so my original plan was to add 250 gr sliced gingers +1 lemon zest + 400 ml of lemon juice + 5 cinnamon sticks at the carboy stage. My questions are;
- Did I made any mistake so far?
- Is it wise to add that much ginger and lemon, regarding the current acidic and bitter taste of the mead? Can I drop ph below 3.2 at this moment without a problem?
Regards
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