Like the title says, this is my first batch of mead. Just wanted to get any tips or insight from some of you experienced mazers on the recipe I have put together.
1 gallon recipe
about 3lbs of local honey (variety honey, mostly galberry and wildflowers)
1 campden tablet (crushed)
1 tsp acid blend
1 tsp malic acid
1 tsp yeast nutrient
spring water was used to top up to almost 1 gallon.
o.g. was 1.124
I didnt heat the honey, just mixed with water and shook until everything was disolved. I know there is a lot of debate on whether or not to adjust the ph before fermentation, but this is what I've done. The ph of the must before adding acids was above the range on my ph strips which goes to 4 or 5, i think. The acids I added brought the ph down to around 3.3.
Do you think this mead will ferment dry? or have residual sweetness? I'm thinking it will go dry due to my yeast selection. Any thoughts on adjusting the ph prior to fermentation?
thanks in advance for any thoughts or criticism on this recipe.