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Old 11-19-2012, 04:44 AM   #1
Pmprnkl
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Default Lemonade Mead problems

So, I started a batch of sweet leomande mead; sugar, lemon juice, honey, and I pitched some US-05. After preliminary bubbling and foaming, theeast stopped. I'm worried there's too much citric acid, can I save my batch or is it shot? I tried potching more yeast - in case the oter packet was dd or the wort was too warm.

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Old 11-19-2012, 04:48 AM   #2
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Stabilise and back sweeten, as that should mask some of the possible acidity.....

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Old 11-19-2012, 10:09 AM   #3
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Have you taken gravity readings? Is the fermentation done and you think it is too acidic to taste or is the yeast stalled? Get a ph tester and if bellow 3.4 then add a tsp of potassium bicarbonate. Whip it up good and wait 48 hours. If no restart then test ph again and repeat till ph is at about 3.4

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Old 11-19-2012, 01:01 PM   #4
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Oh, thefoaming lasted about 5 minutes. The fermentation def. stalled; I will have to tests the Ph.

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Old 11-19-2012, 01:10 PM   #5
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I uderstand potassium bicarbonate and baking soda are chemically similar; in a pinch, would it be okay to use baking soda to correct the ph in lieu of the potassium bicarbonate, or would the sodium ruin the flavor?

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Old 11-19-2012, 07:45 PM   #6
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The baking soda will raise the ph the way you want but using that you run the risk of making your drink tast salty. In a pinch "figuratively and literally haha", you could use it to save a must but I would try and stay away from it.

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Old 11-30-2012, 04:40 AM   #7
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Thanks all; I hadnt been able to get potassium bicarbonate / PH testing strips until today... Suddenly this afternoon, it's bubbling away...

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Old 12-01-2012, 12:08 PM   #8
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That could still mean there was a PH issue. As fermentation goes you get dissolved CO2 stuck in the must. Or also known as Carbonic Acid. After time sitting with little to no fermentation it may have degassed lowering the carbonic acid level and raising PF level a point or two. Just watch it and it would not hurt to give the carboy light swirl a couple times a day for the next few days to help the CO2 break free.

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