My first batch of mead just got done fermenting, but has some time to age. I've tasted it and it's too acidic for my taste.
Here is the ingredients list for five gallons of must:
15 pounds wildflower honey
juice of two lemons
5 T very strong tea (for tannins)
5 t yeast nutrient
pinch of epsom salts
Could my problems be solved just by adding less lemon juice next time? What purpose does the lemon juice actually serve?
As far as saving this batch is concerned the guy at the brew shop told me to add some sugar or honey. Does this actually change the ph or does it just mask the acid flavour? If it does change the ph does it do it through dilution or is sugar actually a base?
Here is the ingredients list for five gallons of must:
15 pounds wildflower honey
juice of two lemons
5 T very strong tea (for tannins)
5 t yeast nutrient
pinch of epsom salts
Could my problems be solved just by adding less lemon juice next time? What purpose does the lemon juice actually serve?
As far as saving this batch is concerned the guy at the brew shop told me to add some sugar or honey. Does this actually change the ph or does it just mask the acid flavour? If it does change the ph does it do it through dilution or is sugar actually a base?