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  1. Default Recipe Check Please

    i have this recipe from the book "making mead" by bryan acton and peter duncan

    this recipe is on page 31 and if i were to make a six gallon batch it would multiply out to this

    18 ponds honey
    1 1/2 ounces of tartaric acid
    3 ounces of malic acid
    1/3 ounce of tannin
    nutrients
    sauternes yeast

    now i'm a rookie but this seems to be way over kill on the acid. do you old pros agree with me or the recipe?

    how would you alter the acid amount if you even would?

    thanks
    scott



  2. #2

    Default Re: Recipe Check Please

    Quote Originally Posted by Idahoskunk
    i have this recipe form the book "making mead" by bryan acton and peter duncan

    this recipe is on page 31 and if i were to make a six gallon batch it would multiply out to this

    18 ponds honey
    1 1/2 ounces of tartaric acid
    3 ounces of malic acid
    1/3 ounce of tannin
    nutrients
    sauternes yeast

    now i'm a rookie but this seems to be way over kill on the acid. do you old pros agree with me or the recipe?

    how would you alter the acid amount if you even would?

    It's a bit much, and another problem is the recommendation to add the acid at the start of the fermentation. That can easily crash the fermentation.

    Acton & Duncan's book _Making Mead_ is an old one, published in 1965. At the time what they were suggesting was ahead of the pack, but that was 40 years ago.

    <><><><><><><><><><>
    <><><><><><><><>
    Dan McFeeley

    "Meon an phobail a thogail trid an chultur"
    (The people's spirit is raised through culture)

  3. Default Re: Recipe Check Please

    mcfeeley, thank you

    another question, i did make that recipe and it did crash!

    it started with sg1.130 and stopped cold at 1.080

    so i made a starter of 1118 and shook the hell out of it and pitched

    nothing, nada, dead for a week...

    i ordered an acid ph tester from leeners to see what the deal is, but as you said i think we already know.

    should i throw it away or would it be salvageable, any suggestions for a recovery?

    another lesson learned

    thanks agin!

  4. #4

    Default Re: Recipe Check Please

    To neutralize too much acid, you have to introduce a base solution of Calcium Carbonate and a sample of your must. However if you do that, do it in small amounts or you'll have a very energetic reaction.

    Talon.

  5. Default Re: Recipe Check Please

    what ph should i be looking for in a straight semi sweet mead? is there a number i should be shooting for or a range to stay in.

    thank you!

  6. #6
    Join Date
    Dec 2004
    Location
    The OC
    Posts
    7,874

    Default Re: Recipe Check Please

    Add your K-carbonate to get into the 3.5 - 4.2 range and you'll be fine.

    As was suggested above make sure do dose it slowly thought because you will get a very "energetic" recation if you add it all at once.

    Coax it along like you would a fine Cuban cigar!

    Oskaar
    Is it tasty . . . precious?

  7. Default Re: Recipe Check Please

    how did you know i smoke cigars?

    the force must run strong in this oskaar dude

  8. #8
    Join Date
    Dec 2004
    Location
    The OC
    Posts
    7,874

    Default Re: Recipe Check Please

    I recognize a fellow hedonist when I see one!

    We'll have to compare notes on our favorite sticks sometime!

    cheers,

    Oskaar
    Is it tasty . . . precious?

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