My first batch of mead is 2 months old and after racking and tasting I noted it had no off flavors but extremely acidic and still has a BRIX of 5. I looked back at my notes for this 1 gallon batch and had followed a recipie from "Making Mead" by Brian Action and Peter Duncan. In the book they recommended an advanced mead makers additive mixture consisting of 10g (1/4oz) Tartaric and 15g (1/2oz) Malic acid.
I doubled checked the recipie on page 31 and the measurements given on page 27 and they were indeed for 1 gal US. In fact almost all recipies in their book use that ratio to 1 gal Must. After tasting I converted grams to teaspoons and found thats about 5g/teaspoon or 5 teaspoons of Acid!!!
Unfortunately I used a Gram scale I had from weighing gold so I didn't translate to teaspoons. Anyway, What can I do short of tossing it out to reduce the acid taste or will it be okay aged a year or so. Other than the extreme tartness it taste okay. Any suggestions or comments would be appreciated
I doubled checked the recipie on page 31 and the measurements given on page 27 and they were indeed for 1 gal US. In fact almost all recipies in their book use that ratio to 1 gal Must. After tasting I converted grams to teaspoons and found thats about 5g/teaspoon or 5 teaspoons of Acid!!!
Unfortunately I used a Gram scale I had from weighing gold so I didn't translate to teaspoons. Anyway, What can I do short of tossing it out to reduce the acid taste or will it be okay aged a year or so. Other than the extreme tartness it taste okay. Any suggestions or comments would be appreciated